What’s with those big bunches of cilantro that groceries and farm markets put together? It’s a perishable herb and with its fairly intense flavor, so it needs to be used up quickly. Here are a more than a dozen ways to use lots of cilantro in a single recipe.
These recipes are designed to use at least a half cup (feel free to use more, to your heart’s content) of cilantro. It’s an herb that’s rarely available dried, since its unique flavor and aroma seem to disappear almost entirely.
A bit about cilantro
Sometimes referred to as Spanish or Chinese parsley, it comes from the same plant whose seeds are the spice coriander. Coriander seeds and cilantro leaves have entirely different flavors and can’t be used interchangeably.
Fresh cilantro is a staple in supermarket produce sections, farm markets, and Asian groceries. It’s used widely in Mexican, Southwestern U.S., Indian, and Asian cuisines, notably Vietnamese and Thai. Cilantro adds zest to bean stews, curries, salsas, Asian noodle dishes, and piquant tomato-based sauces for Mexican specialties like enchiladas.
If fresh cilantro is unavailable, use fresh Italian parsley, though there is no comparison in flavor. Some people have a weird thing going on with their taste buds that makes cilantro taste like soap. It’s not as uncommon as one would think, so if that’s the case for you, once again … use parsley.
Storing fresh cilantro
Refrigerator: Store individual bunches of cilantro in airtight containers lined with paper towels. It will keep for several days, but the sooner used, the better.
You can also immerse bunches of herbs with longer stems in a tall-ish, narrow glass filled halfway with water, then cover the whole thing with a plastic produce bag. Place it in a secure spot, like the door of the refrigerator.
Finally, you can also purchase special containers meant for keeping fresh herbs longer. Search for “fresh herb keeper.”
Main dishes and vegetables
Smoky Chickpeas with Cilantro Tahini is a lovely year-round dish by chef Sami Tamimi from his beautiful, bountiful book Boustany: A Celebration of Vegetables from My Palestine.
Vegan Fish Tacos with Avocado-Cilantro Cream: Save the oceans as well as its living beings with these easy and tasty vegan fish tacos (or more accurately, fish-less tacos). Using any of the plant-based fish alternatives available or DIY tofu-based fillets, this recipe makes an easy, fun weeknight dinner.
Roasted Cauliflower with Tahini, Lime & Cilantro is a fantastic way to highlight this delightful vegetable. This easy recipe makes a great side dish with many kinds of meals.
Cinnamon-Spiced Chickpea and Lentil Stew is an easy-to-prepare dish that will warm you up on any chilly night. It’s easy enough to make for weeknight meals and festive enough for special occasions.
Soups
Vegan Pho: A popular contemporary soup from Vietnam, pho presents a pleasing composition of rice noodles, vegetables, and fresh herbs in a simple broth. It’s easy to swap beefy-style plant protein or seitan into this delicious vegan Vietnamese pho recipe.
Vegan Kimchi Soup with Tofu & Bok Choy is ready to eat quickly. It’s sure to become a favorite of vegetarian and vegan kimchi fans!
Salads and other cool dishes
Vegan Rice Noodles with Plant-Based “Steak”: Strips of beefy-style plant protein (or seitan), cucumbers, cilantro mingle with noodle and an optional hint of mint in a Thai-inspired cold dish that’s both hearty and refreshing.
Quinoa and Red Bean Salad with Mini Sweet Peppers is an ideal centerpiece for a meal, served with fruit for lunch and soup for dinner. Extra eye appeal comes from the mini sweet peppers, which you can find in the produce department of well-stocked markets.
Sweet Potato Salsa Salad: Contributed by the BOSH! guys, Henry Firth and Ian Theasby, this sweet potato salsa salad featuring fresh cherry tomatoes and avocado is deliciously sweet, savory, and fresh tasting.
Appetizers & side dishes
Cilantro Avocado Hummus: If classic hummus and guacamole got married and had a baby, this simple and delicious cilantro avocado hummus would be the result. If you enjoy both chickpeas and avocado, you’re sure to love this (literal) mashup.
Spinach and Green Olive Tapenade: This spinach and green olive tapenade looks as good as it tastes. The greens mellow out the briny olives in the best kind of way. Serve with sliced fresh Italian or French bread, bruschetta, or unsalted whole-grain crackers.
Chimichurri Corn on the Cob: If you aren’t acquainted with chimichurri sauce, come right in and have a seat. It originates from Argentina and is divine over veggies of all kinds. Chimchurri corn on the cob is just one delicious way to use it.
Vegan Corn Fritters with Cilantro Tomatillo Salsa: At the height of fresh corn season, these fritters can be served as a tasty side dish or better yet, as an out-of-the-ordinary appetizer. Made with cornmeal or chickpea flour, they’re good served warm or at room temperature and enhanced with a tasty cilantro and tomatillo salsa.
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