Coriander Mint Dressing
Jain-friendly coriander mint dressing with fresh dhaniya, pudina, lemon, and oil. A pourable cilantro mint salad dressing with no onion or garlic. Ready in five minutes.
Ingredients
Dressing
- 1 cup fresh coriander leaves packed; tough stems removed
- 1/2 cup fresh mint leaves packed; stems removed
- 3 tbsp lemon juice fresh; or lime juice
- 1/3 cup neutral oil sunflower, avocado, or light olive oil
- 1/2 tsp salt or to taste
- 2-4 tbsp cold water to thin to pour
- 1 green chili optional; chopped, or to taste
- 1/4 tsp ground cumin optional
- 1 pinch hing asafoetida; optional
- 1 pinch sugar or jaggery optional; if lemon is very sharp
Instructions
Prep the herbs
- Wash coriander and mint and pat completely dry. Strip mint leaves from tough stems. Roughly chop coriander leaves, discarding woody stems.
Blend the dressing
- Add coriander, mint, lemon juice, oil, salt, optional green chili, optional cumin, and optional hing to a blender. Blend until smooth and bright green, scraping the sides once.
- Add cold water one tablespoon at a time until the dressing falls from a spoon in a ribbon, not a paste. Taste and adjust salt, lemon, or a pinch of sweetener.
- Pour into a clean jar. Shake or stir before each use. Thin with a splash of water if it tightens in the fridge.
Notes
Fully Jain as written: no onion or garlic. Omit hing if preferred.
For a speckled no-blender version, chop herbs finely and whisk hard with lemon, oil, and salt in a jar.
Store in an airtight jar in the fridge for 2 to 3 days. Stir before using; color fades before flavor does.
Pair with cucumber salads, spicy bowls, and other Jain Salads Week recipes once those posts are live.
Tried this recipe?Let us know how it was!