Cilantro-and-Mint Salad

By Sam Sifton

Published October 28, 2017

  • Peden & Munk for The New York Times. Food Stylist: Maggie Ruggiero. Prop Stylist: Amy Wilson.
Media 1 of 1
Total Time
15 minutes
Rating
5(191)
Comments
Read comments

It’s not just cilantro-and-mint salad, of course. There is parsley as well, and also arugula and baby lettuce: a jumble of herbs and soft greens lightly dressed with lime juice and oil. It’s a terrific salad to serve as a foil to spicy food, or to sprinkle on a taco as kind of green-ish version of pico de gallo.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:6 to 8 servings

  • 2 cups cilantro leaves

  • 1 cup flat-leaf parsley leaves

  • 1 cup mint leaves

  • 1 cup arugula leaves

  • 2 cups mâche or other soft lettuce leaves

  • Kosher salt and freshly ground black pepper

  • ½ teaspoon red-pepper flakes

  • 3 tablespoons lime juice, or to taste

  • 2 tablespoons olive oil, or to taste

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

3 grams carbs; 43 calories; 3 grams monosaturated fat; 1 gram saturated fat; 4 grams fat; 1 gram fiber; 113 milligrams sodium; 1 gram protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Wash the herbs and greens. Fill a large bowl or clean sink with cold water, and add the leaves. Swish them around to loosen dirt, then gently lift out and dry in a salad spinner or on clean kitchen towels. (You can do this up to a day ahead, refrigerating the dry leaves in sealed plastic bags or containers with a paper towel to absorb excess water.)

  2. Step 2

    When ready to serve, whisk together the salt, pepper, red-pepper flakes, lime juice and olive oil in a small bowl, then check the seasonings. Put the leaves in a large bowl, drizzle the dressing over them and toss gently to coat. Serve immediately.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
191 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

meinmunich

Used romaine lettuce instead of arugula and mache, and was still delicious. Very refreshing and healthy taste.

janisani

This was much enjoyed at a potluck. A good side dish to all the gooey casseroles and fried chicken!

Dede H.

Tasty mix. Made it to accompany Sam's Slab Bacon Tacos and Pineapple Salsa. This was a great meal.

Hannah

This is tasty! I like it with just a few thinly sliced cucumbers added.

Barb

I was looking for something to use up my cilantro bunch and found this. Used my mint and parsley from my balcony garden. Using the suggestion here I added shrimp with berbere. And so then I figured I veered away from the recipe I added sliced radishes and then cooked up some quiona and sprinkled that on. It was great! I was dubious about the flavors of cilantro and mint together but it worked. So this salad is a really good base on its own, or to play around wtih.

Dean

You really can’t go wrong with this. Made it twice this week. Put it with any protein and it’ll work. Definitely pairs nicely with a spicy dish.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.