Fresh Cilantro Salad

Vibrant green cilantro leaves, crisp and fresh. The dressing is translucent, coating the herbs with a glossy sheen and a sharp scent of lime and chili.

• Prep time: 12 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 87
• Protein: 3 g
• Carbs: 9 g
• Fat: 4 g

Ingredients

• 100 g Fresh cilantro ( leaves picked )
• 2 piece Citrus aurantiifolia (Christm.) Swingle. ( juiced )
• 2 tbsp fish sauce
• 1 tbsp palm sugar
• 1 piece Thai chili ( finely sliced )
• 1 piece Garlic ( minced )
• 30 g Peanut ( crushed )

Instructions

1. Cilantro preparation

   Pick the cilantro leaves from the stems. Wash them in very cold water to keep them firm, then dry gently in a clean cloth without bruising them.

2. Dressing base

   In a bowl, mix the lime juice with the palm sugar and fish sauce. Stir until the sugar crystals are completely dissolved.

3. Aromatic prep

   Finely slice the garlic and Thai chili. Aim for a clean cut so the flavors infuse the sauce without unpleasant textures.

4. Final assembly

   Pour the dressing over the leaves at the last moment. The cilantro should be coated but not soaked. Finish by sprinkling crushed peanuts for crunch.

Chef's tips

• Never chop the cilantro with a knife; pick the leaves by hand to maintain their structure.
• The secret is balance: taste your dressing, it should be simultaneously acidic, salty, and slightly sweet.

Storage

Consume immediately; cilantro wilts very quickly once in contact with the acidic dressing.