It turns out that cilantrophobes may have a genetic predisposition against this fabulously fragrant herb.  So, I won’t blame them as much for hating one of my favorites.


I have long been intrigued by the intense feelings people have about cilantro.  You rarely find a palate that is indifferent to the herb.  As I’ve mentioned before, I am so drawn to it, I have been known to pluck a leaf off in the grocery store and sneak it into my mouth while I shop.  Yes, kind of gross since it is likely quite a dirty leaf that has traveled through the produce distribution underworld.

If you are one of the 7,100 members of the I Hate Cilantro Facebook group or if you cringe just reading the word, you are not alone.  It turns out that according to this article in the New York Times that the great divide in cilantro preference is representative of the “primal importance of smell and taste to survival, and the brain’s constant updating of its database of experiences.”  And here I thought people were just being picky.

If you read the article further, you learn that some brains pick up on the “soapy” aroma in the herb telling the brain it is not a safe food.  So, when people take the time to write an entire blog about hating cilantro, it turns out that they are just nurturing a primal survival instinct in the form of modern social media.

I don’t mean to ruffle any feathers BUT since it is a brain mechanism telling cilantro haters that cilantro is unsafe to eat and yet we know it IS safe to eat, does that mean cilantro lovers are just a touch more evolved?  Now that I think about it, when I had my wisdom teeth removed, they were surprised to find I  had only three wisdom teeth instead of the usual four. So, maybe my cilantro addiction is one more shred of evidence that I am lucky enough to be on the upside of evolution?

For those out there in my camp, you’ll love this refreshing cilantro lime vinaigrette on a summer salad.  It is wonderful with greens and avocado, drizzled on fresh corn or mixed into a can of black beans.  I found the recipe at the blog For the Love of Cooking and I look forward to trying the dressing on the Southwestern salad she recommends.

Cilantro Lime Vinaigrette

1/2 cup of chopped cilantro
1/4 cup canola oil
1-2 tbsp fresh lime juice
1 tbsp apple cider vinegar OR red wine vinegar
Salt and pepper to taste
1 clove garlic, minced
1/2 tsp oregano

Use am immersion blender or a regular blender to blend the dressing. Let the flavors mingle for at least 30 minutes before using.

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18 Responses to “Cilantro Lime Vinaigrette”

  1. Rachel @ Working Out Wellness Says:

    Hmmm… now that you mention it, I was born without ANY wisdom teeth and I love cilantro. Who are those people who have trouble using it up? I don’t get it! I definitely think we’re more evolved. And more awesome.

  2. Herb Gardening With your Children | Healthy Vegan Foods Says:

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  3. Maddie Says:

    I’m making a bunch of Mexican-inspired salads this week—the corn and tomatillos at the market looked amazing. So I can’t wait to top them with this dressing. Thanks so much for the recipe!

  4. Heather @ chiknpastry Says:

    great recipe indeed! we actually had an iron chef battle (sorta like a chicago-based potluck party, with secret ingredients!) and cilantro was the chosen ingredient. i like it just fine, but i was very surprised at the turnout , thinking some would forego the battle due to disliking of cilantro, but the only person in our group who didn’t like it couldn’t come anyway!

  5. Lynda Says:

    I absolutely love cilantro and this recipe sounds delish!

  6. kickpleat Says:

    I’m a fan of cilantro and I’ve never thought to add it to salad dressings. Genius!

  7. Jenious Says:

    Bring on the bunches of cilantro! I add slivers to my guac, but haven’t tried using it in dressing. Wonderful idea.

  8. Eliza Says:

    Being a cilantro lover myself, I can still appreciate the cilantro hating haikus…

    Nasty vile weed
    Cilantro wrecked my dinner
    Thought it was parsley

  9. stephen Says:

    C` nice shot! and recipe..
    instead of oregano here is another fun that uses mint. It’s for a mint/cilantro chutney. Awesome as a dip or on things like grilled chicken or grilled summer veggies.

    1 bunch cilantro
    2 bunches mint
    1 small green chili
    1/4” ginger, chopped
    1 clove garlic
    1/8 cup lemon juice
    3/4 cup yogurt
    1/4 cup water

    Process all the ingredients in blender or food processor beginning with the ginger and garlic, then adding the chili, then the herbs. Lastly add the lemon juice, water, and yogurt. Season to taste with salt and pepper.

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  12. Shaheen {The Purple Foodie} Says:

    I always have cilantro and lime at hand and this dressing is perfect. I would have never thought of adding cider vinegar since the dressing would obtain its acidity from the lime. But I must remember this!

  13. Jennifer Jo Says:

    I am a cilantro freak—love, love, LOVE it. This spring I served my parents an incredible meal, full of cilantro, and that’s when I learned that they don’t like the stuff. How could I have come from them, I wonder??? Anyway, they were good (well-mannered) sports and ate the food anyway.

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    [...] 1 Tablespoon very good olive oil coarse sea salt 1 Tablespoon chopped cilantro (or if you are a cilantro hater, you may substitute [...]

  16. Brandon Says:

    Ahhh, I am a Cilantro Hater, but I really wish I loved it! I’m going to try this vinaigrette tomorrow with grilled chicken salad with corn, poblano, cheddar, etc. I’ll put the dish on my blog in a few days if you stop by (I won’t steal your vinaigrette recipe and claim it as mine, I promise!). Hopefully I’ll learn to love this herb. I think the main reason is that my college sprinkles it all over its crappy food thinking it makes it better.

  17. Southwest Cilantro and Lime Chicken Salad | The Yummy Bits Says:

    [...] cilantro here is in the vinaigrette by Caroline over at Whipped the Blog, honors to her for making this vinaigrette delicious. I am not being overly dramatic at all when I [...]

  18. Fresh Corn for the Freezer Says:

    [...] When you are ready to thaw the corn, just put it in some warm water or boil it briefly until warm. The frozen corn is wonderful in chowder, corn bread or atop Mexican salads with black beans and cilantro dressing. [...]

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