Food & Entertaining - Garden to Table

Coriander delivers from root to tip

How to cook with and preserve the fragrant cilantro leaves, the roots and stems, and the seeds

Thai-Inspired Salad Dressing or Kebab Marinade
This recipe doubles as a marinade or a salad dressing.

Makes about 3/4 cup

  • 3 cloves garlic
  • 6 cilantro roots, washed and crushed with a knife
  • 2 tablespoons fresh ginger, grated
  • 1 tablespoons fish sauce
  • 2 tablespoons lime juice
  • ½ cup canola oil
  • ½ hot red pepper (or more to taste)
  • 2 teaspoons brown sugar
  • Fresh cracked black pepper

In a blender, combine all ingredients and purée until smooth. Taste and adjust flavouring to suit.

Dressing: Pour over your favourite leafy green salad topped with grilled meat (see below) and cucumber slices. Add a sprinkle of fresh, minced cilantro leaves and it’s a meal.

Marinade: In a non-reactive container, cover cubed chicken, beef or whole shrimp in the marinade, tossing to coat well. Cover and refrigerate for 2 hours. Thread the marinated pieces onto skewers and grill until done. Serve on a bed of jasmine rice or salad greens sprinkled with fresh lime juice and minced cilantro leaves.

Charmian Christie is an avid gardener and home cook. When she's not digging in the dirt, she's charting her culinary adventures on her blog, Christie's Corner.


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