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Quick & Delicious Cilantro Vinaigrette

cilantro leaves

Cilantro Vinaigrette

Have too much cilantro? Here’s the best recipe I’ve found to use it all up quickly. The flavor is excellent on a salad but you could spread it on a sandwich or even make a cold pasta salad with grilled chicken. It’s very flexible so try different ways to make it your own!

  • Prep Time 5 Minutes
  • Cook Time 5 Minutes
  • Total Time 10 Minutes
  • Serves 4 People


  • 1 shallot, chopped roughly
  • 1 bunch of fresh cilantro (2 cups tightly packed)
  • 1 clove garlic
  • 1/2 teaspoon red pepper flakes (or, cayenne, tabasco, etc.)
  • 1/2 cup sesame oil
  • 2 Tablespoons red wine vinegar
  • 1 teaspoon salt
  • Water (optional)


  1. Combine all ingredients for your cilantro vinaigrette in a blender and pulse until very smooth
  2. Add a little water if necessary to blend.
  3. Taste and adjust salt and vinegar to taste.
  4. Serve immediately or refrigerate for up to 5 days.


  1. I include the thin cilantro stems for a stronger flavor. 
  2. You can use any kind of oil (olive, sunflower, etc.) but sesame oil gives it an “asian” flavor.
  3. I think a small slice of ginger added to the mixture would be good but I haven’t tried it yet.


Bernard-Joseph is a digital marketing strategist, content marketing manager, web designer, and social media expert living in Paris with over 20 years of corporate and private marketing experience. He writes about technology, productivity, travel marketing and the arts.

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