Here’s a simple sauce you can put together in the blender in a few minutes, keep in the fridge for a couple of weeks and use on so many dishes!
Yogurt-cilantro dressing!
Or, yougurt-cilantro sauce, if you want to use it in other ways.
The ingredients are simple: plain yogurt, fresh cilantro, green onion and lime juice. The method is simple, too: put everything in the blender and process until smooth.
Pus, the uses for this quick dressing are endless.
I first used this as a light dressing for a cabbage salad: 2 types of cabbage, red onion, carrot. Tossed in this dressing and served alongside dinner.
But you can use it on any other salad you like, as well. Including potato salad or mixed greens; arugula or a sturdy fruit salad.
Or try this dressing/sauce over grilled meat or chicken. Marinate shrimp in the yogurt-y cilantro mix. Pour a little on a steak or grilled veggie taco. Add some to your mashed potatoes. Maybe dress a watermelon-feta salad with this herb-y mix.
Try it out – and play around a little: Add a little olive oil or some cumin seeds. Toss some dill in the blender with the other ingredients. Try a thicker yogurt or add some sour cream to make the dressing creamier and richer. Maybe grate in a clove of garlic if you’re planning to use the sauce on a hearty base.
And let me know how it goes if you do try it.
I used 2% yogurt and only added a drizzle of oil to the dressed salad, so the dressing/sauce is light and not too creamy. It has both lime juice and vinegar, but, again, its not bracing; you could add more if you want a punchier dressing, and keep it light if you’re using it as a sauce.
Yogurt-cilantro dressing INGREDIENTS:
- 1/2 cup yogurt
- 1 green onion
- 1/2 bunch fresh, rinsed and dried cilantro (including stems)
- 1 lime, juiced
- 1-2 tbsp white, or white wine, vinegar
- salt, pepper
Yogurt-cilantro dressing METHOD:
- Combine all the ingredients in a blender and process until smooth.
You could also use an immersion blender.
Makes a little more than 1 cup. Store in a sealed jar in the fridge for up to 2 weeks (though be mindful of the best before date on the yogurt you use).
