Cilantro Dressing Recipe
This creamy cilantro dressing comes together in five minutes and works on just about everything — salads, tacos, grain bowls, tostadas, or as a dip with crudités. It's dairy-free, oil-free, and gets its creaminess from vegan mayo or silken tofu. I'm pairing it here with a simple salad of mixed greens, brown rice, black beans, plantain chips, and pumpkin seeds for a quick, satisfying meal.
6 people
Calories: 292kcal
Ingredients
Dressing
- 4 tablespoons mayonnaise *see notes for substitutions
- ¾ cup cilantro stems included (about 1 handful)
- 1/2-1 jalapeño pepper
- 3 scallions white and light green parts
- 1 tablespoon apple cider vinegar
- 1/4 cup water
- 1/4 teaspoon salt
Salad
- 4 handfuls of mixed greens
- 1½ cup brown rice
- 1½ cup cooked black beans
- 1/4 cup pumpkin seeds
- 1/2 cup plantain chips
Instructions
- In a food processor, add the vegan mayo, cilantro, jalapeño, scallions, vinegar, and salt. Pulse repeatedly until everything is smooth.
- Add water slowly, test and adjust seasoning if necessary.
- In a bowl, add greens, rice and black beans. Mix well being careful not to smush all ingredients. Add dressing and finish with the plantains and pumpkin seeds.
Notes
- Use an airtight container, refrigerate, and consume within a week. Shake or stir before reuse.
- To remove the heat from jalapeños or serranos, slice them in half lengthwise and use a small spoon or knife to scrape out the seeds and the white ribs (that’s where most of the spice lives).
- Jalapeños are milder and slightly grassy—perfect if you want a creamy cilantro dressing with gentle heat.
- Serranos are thinner, brighter, and noticeably spicier, so use them when you want a bolder kick.
- For a mild dressing, remove all seeds and ribs; for more heat, leave a few in and taste as you go.
- Mayo substitutions: Swap regular mayo for vegan mayo to maintain the creamy texture and create a fully plant-based dressing. For a lighter option, blend silken tofu until smooth, then season with extra lime juice and salt. Plain Greek yogurt adds tang — thin with a splash of water or olive oil if needed. Sour cream works for a richer finish, or try half avocado blended with yogurt for a naturally creamy twist.
Nutrition
Serving: 250g | Calories: 292kcal | Carbohydrates: 52g | Protein: 9g | Fat: 6g | Saturated Fat: 3g | Sodium: 102mg | Potassium: 356mg | Fiber: 6g | Sugar: 3g | Vitamin A: 117IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 2mg