We love cilantro and at Shelly’s Cuisine, we make so many dishes and even juices with cilantro. Cilantro has a strong odor or flavor and is commonly used in Mexican, Asian and Indian dishes. Cilantro can be used to flavor a dish, therefore less salt may be needed. It is also a good source of antioxidants.

We substitute cilantro instead of parsley in our potato salad. It adds a twist that is unexpected, especially when you make our Ranch Potato Salad recipe. We also think that cabbage and cilantro make an excellent pairing and our Apple Coleslaw and Asian Slaw recipes are great examples. Also, view our Beet Salad recipe as cilantro makes this dish come alive.

Cilantro also pairs well in coconut flavored sauces, evident in our Coconut Orange Shrimp, Garlic Shrimp with Coconut and Thai Basil Salmon recipes. Of course, we use cilantro in Shelly’s favorite appetizer, Mango Shrimp Ceviche.

We could go on forever about how often we use cilantro in our recipes, and how you can join the cilantro dance, but it is important to know how to store your cilantro.

 

 

 

 

 

 

There are a few ways to store cilantro. We will discuss the two methods that we use. In order to have our cilantro last for a few weeks, we do the following:

(1) Freeze it

• Wash the cilantro, then shake off any loose water or pat dry with a paper towel
• Using a cutting board, bend the cilantro leaves in half and dice into small pieces or use a food processor
• Store the cut cilantro in an airtight storage container and freeze until ready for use (good for 3 weeks)

(2) Store in the refrigerator

• Dry cilantro with a paper towel (do not wash until ready to use)
• Wrap cilantro in a paper towel sheet and store in a plastic bag.
• Change paper towel every 3 days (good for 2 weeks)

So, at Shelly’s Cuisine, cilantro is our culinary friend and we encourage you to visit our website and try some of the recipes mentioned above. Coming soon, Cilantro Jalapeño Limeade.

Join us in our cilantro dance as we twist our way around your palette.