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Fresh and vibrant this Lemongrass Cilantro Salad Dressing is delicious on salads, grilled chicken, shrimp, salmon, pork and so much else!
They say "the apple doesn't fall far from the tree" and that's certainly true in this family when it comes to enjoying good food. We all love to eat, whether it's sweet or savory, healthy or... not so much. And, just like me, my daughter Cait and daughter-in-law Lindsay, love discovering delicious new recipes to share when the family's together. Recently, during a get-together at Cait's lake house, Lindsay made a fabulous salad for dinner one evening. I especially loved the fresh, vibrant cilantro dressing and couldn't get it out of my mind. Upon returning home, I recreated the wonderful dressing, but with an Asian twist and a new name - Lemongrass Cilantro Salad Dressing.
The Asian inspiration was easy. I simply added some chopped lemongrass and ginger along with a splash of chili-garlic sauce. Rice vinegar in lieu of regular white vinegar was the other change I made to the original recipe. The result? Another fresh, super flavorful dressing to brighten up all sorts of salads - and lots of other things too!
Super easy...
This is one of those super-easy, throw-it-all-in-the-blender recipes that takes less than 5 minutes from start to finish. It will last for 4-5 days in the refrigerator, so I like to make plenty and love having it stashed in the fridge to pizzazz up all kinds of meals.
It's wonderful drizzled over grilled chicken, shrimp, salmon, and pork tenderloin. It transforms corn on the cob to something close to nirvana and makes a wonderful appetizer spooned over goat cheese and served with crackers or crostini.
I've also served it as a dipping sauce with a platter of Asian Chicken Meatballs (recipe coming!) - a crazy delicious appetizer or a great light snack.
Pick up a large bunch of cilantro next time you're at the grocery store. You'll also want to put fresh ginger and lemongrass on your list. You probably have everything else you need to make this Lemongrass Cilantro Salad Dressing. You'll be happy you did, and so will anyone else who graces your table.
Café Tips for making this Lemongrass Cilantro Salad Dressing
- Extra-virgin olive oil can become bitter if blended or processed too much. Cook’s Illustrated explains that this phenomenon is caused by a high percentage of polyphenols (a type of molecular compound) in extra virgin olive oil. EVOO is actually the only oil that has such a high level of polyphenols. When these molecular compounds are broken down, in the blending process, they create a bitter taste. That's a simple explanation of a complex chemical reaction, but that's why I changed the original recipe a bit. I like to add olive oil at the very end and either whisk it in by hand or just use the blender briefly, to avoid this problem.
- Cilantro bunches can vary from store to store in size. I like to use a bunch for this recipe that's around 4 ounces in weight.
- Cilantro stems have lots of flavor! Unlike parsley stems, which can be bitter, cilantro stems are delicious and tend to have even more flavor than the leaves.
- Lemongrass is becoming more and more easily available. Some stores carry it in the little plastic packets with the fresh herbs. Other stores have a special area for it. If you have trouble finding lemongrass, look for lemongrass paste. You will find lemongrass paste in the produce section of the grocery store. It comes in a tube and can be stored in the freezer. Just remove as much as you need and then pop it back in the freezer. It will last for months frozen.
- Ginger is also available in the same area of the grocery store, as a paste. I keep one in my freezer for those days when I want to try a recipe with ginger but don't have any fresh ginger on hand.
- This dressing will keep well in the refrigerator for 4-5 days. Shake well before using.
- You'll find this dressing is wonderful on just about any salad. You can also use it on grilled or pan-seared chicken, shrimp, salmon or pork, corn on the cob, tomatoes, grilled veggies... And there's a fabulous recipe coming up for Lemongrass Chicken Meatballs which are a perfect pairing with this Lemongrass Cilantro Salad Dressing.
- Add more water if you want the dressing thinner, less if you want it thicker.
- Chili-garlic sauce is available at most grocers that have an Asian section. It comes in a small jar/bottle and will last a long time (months) in the refrigerator. It adds just a bit of spicy pizzazz to this delicious dressing. Add more or less to your taste.
- If you're in the market for a blender, I LOVE my KitchenAid Proline Blender. It's way more than a blender, similar to a Vitamix, but sturdier and is easier to clean. It effortlessly blends smoothies, nut milk, soups, sauces... It would make a wonderful gift option for someone who enjoys cooking.
- Don't care for cilantro? You could use the same amount of basil for an equally delicious dressing.
For more seasonal recipe inspiration, check out our June posts from years gone by…
One year ago: Light and Spicy Cilantro Buttermilk Dressing
Two years ago: Grilled Chicken Nicoise Salad
Three years ago: Grilled Steak Salad with Sweet Cherries and Lemongrass Basil Dressing
Four years ago: Double Chocolate Sugar Cookies
Five years ago: Israeli Couscous and Orzo Pasta Salad
Fresh and vibrant, this Lemongrass Cilantro Salad Dressing is delicious on salads, grilled chicken, shrimp, salmon, pork and so much else!
- 1 large bunch fresh cilantro around 4 ounces or 2 cups, packed stems and leaves
- 2 tablespoons rice vinegar
- 1 ½ tablespoons chopped lemongrass
- 1 tablespoon finely chopped ginger or 1 1inch piece
- 1 teaspoon chili garlic sauce
- 1 clove garlic
- 1 teaspoon kosher salt
- ⅓ cup water
- ½ cup extra-virgin olive oil
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Combine cilantro, rice vinegar, lemongrass, ginger, chili-garlic sauce, salt and water in a blender or food processor container and blend until chunky-smooth.
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Add olive oil and blend just until incorporated, 20-30 seconds. Do not over blend after adding olive oil.
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Taste and season if needed.
Adapted from Pinch of Yum.
For further instruction and tips see Café Tips in post (above).
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Kay says
Where do you find lemongrass. I never see it in my local stores. I think I have seen maybe a tube of it. I tried that once with cilantro and the cilantro wasn't good that way.
Chris Scheuer says
Hi Kay, I know what you mean about the cilantro paste, but the tube of lemongrass is actually good! I can find the paste at my regular grocery store (Harris Teeter). Whole Foods normally has fresh lemongrass and if you have an Asian grocery store near you, they usually carry it as well. Hope that helps!
Patty says
Would the dressing freeze well? I adore cilantro and thought this dressing might be good on ramen noodles with your Vietnamese meatball recipe. Thank you!
Chris Scheuer says
Hi Patty, I haven't tried freezing this dressing but I think it should work. You'll need to shake it really well after it thaws.
Susan says
Can you use parsley instead of cilantro as my son does not like cilantro. Susan
Chris Scheuer says
Hi Susan, if you wanted to sub something for the cilantro, I would go with basil instead of parsley.
David Chin says
Hi Chris,
I am looking for some dressing recipes lemongrass base, Asian flavor & Indian Flavors.
Thanks & Regards
David Chin
email address: chinshd@gmail.com
Chris Scheuer says
Enjoy!
Judy Whitford says
I cannot find any fresh lemongrass to use in the recipe, only the paste. Can you tell me how much I should use?
Thanks in advance.
Chris Scheuer says
Hi Judy, use the same amount. I love the paste! I keep it in the freezer and just thaw it slightly before using, squeeze out as much as I need and then pop it back in the freezer. Lemongrass is not an ingredient I use on a regular basis but it's really nice to have it on hand when I do want to use it in a recipe.
Holly says
This is a late response but for those who have a hard time finding lemongrass, I just planted it in my yard and it's available any time I need it. It grows about 5 feet tall and 3 feet wide and is a beautiful plant. I love hearing the leaves rustling in the wind. Just be sure to plant in full sun so the leaves have the most flavor.
Chris Scheuer says
Thanks, Holly, that's great to know!
Sandra L Garth says
I bet this smells wonderful and the color is beautiful.
Pragya says
Tried this recipe, loved it. I also added some mint leaves to it. Thanks for the recipe!
Chris Scheuer says
Thanks for sharing your results, Pragyaso happy you enjoyed this dressing. I love the idea of adding mint!
Susan says
Beautiful, vibrant salad dressing! I know I would love the Asian 'twist' you gave it too. It looks so good with those chicken meatballs!
Jennifer @ Seasons and Suppers says
You make the most fabulous salad dressings! Love this (and all of them 🙂 Great inspiration. Will be trying this one this week for sure.
monique says
The color is amazing!
Liz says
I love, love trying new salad dressings and this sounds fabulous, Chris!!
Michael Grimes says
can you use Dried Lemongrass?
Chris Scheuer says
Hi Michael, I wouldn't try dry lemongrass. It just wouldn't be the same fresh flavor.
Wayne Lind says
Please hurry with the meatball recipe, I am drooling all over my shirt.
Thanks for so many good recipes. Made your Chicken Shawarma and loved it My wife said it was to spicy so I had some for breakfast today with Greek roasted Taters.
Wayne
Nakusp, B.C.
Chris Scheuer says
Haha, I love it, Wayne! I was planning on posting one other recipe before I did the meatballs but I hate the thought of your shirt being drenched so meatballs next, it is!
Nona McCown says
If using lemongrass paste instead of chopped lemongrass, how much should I use?
Chris Scheuer says
Hi Nona, use the same amount. I've done it both ways and used the same amount with delicious success 🙂
angiesrecipes says
I didn't grow any cilantro this year...sighs...the dressing looks good!
Tricia @ Saving Room for Dessert says
So gorgeous! I could even smear this dressing on a sandwich to bind it all together. Such a great sauce Chris - and so pretty too!
Jackie Marks says
Love this. Love that you offered cilantro bunch size information. Love your creativity. One of my favorite blogs. Please share what size weck jar you used for this recipe. . .
Chris Scheuer says
Hi Jackie, thanks so much for your kind words, I really appreciate them. I used this Weck jar for this dressing. It makes a fun vase for a few flowers too 🙂