Cilantro Vinaigrette

After my love affair with basil vinaigrette last spring, I thought it was only fitting that cilantro vinaigrette be the “it” sauce of this season!

Cilantro Vinaigrette from is the perfect go-to sauce for anything! Use it as a salad dressing or a sauce! (@whatsgabycooking)

In my quest to make life easier for everyone, including myself, here’s another kitchen shortcut that will save you a hot second or two in the kitchen! Cilantro Vinaigrette can be whipped up in less than 4 minutes and you can use it on just about everything! It makes for the most delicious salad dressing, you can spoon it over roasted chicken, salmon or steak, you can toss it with a bowl of quinoa, pasta or farro, or you could eat it with a spoon straight out of the fridge. No judgement here. And if you happen to have a green thumb (unlike myself) it’s the perfect way to use up all that cilantro while it goes bonkers before going to seed!

Cilantro Vinaigrette

Cilantro Vinaigrette


  • 1 shallot, roughly chopped
  • 2 cups tightly packed fresh cilantro leaves, stems removed (about 4 ounces)
  • 1 clove garlic
  • 1/2 teaspoons red pepper flakes
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt


  1. Combine all the ingredients for the cilantro vinaigrette in a high powered blender and blend for 60 seconds until very smooth.
  2. Taste and adjust salt and pepper as needed. Serve immediately. Or you can refrigerate the vinaigrette for up to 5 days.

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking

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  1. awesome!!! This is whole30 approved! And I have a TON of cilantro.
    So making this tonight

  2. You must have been reading my mind! I have a BOATLOAD of cilantro in my garden right now and was wondering what I could possibly do with all of it. This is PERFECT!! I will have to freeze some of it for later deliciousness!!

  3. I’m all about the cilantro, but someone in this house (obviously, not me) isn’t a fan. Well, that’s not true. He will eat it in certain things but it has to be chopped up very finely. So, maybe he’d be on board with this vinaigrette. If not, more for me!!!

  4. I recognize this as the dressing from your wonderful taco salad recipe. I made the taco salad a few nights ago and my husband suggested that next time I make more of the dressing so we can use it on other things as well. It really is delicious!

  5. Could I use this celantro dressing in egg salad instead of mayo? Of course, the egg salad would be green, but that doesn’t bother me!

  6. Cilantro and avocado…rice bowls…grilled everything. I just made a batch of this…and am super excited. Here in Belize, we eat SO much and it almost always has lime as the acid. Love the red wine vinegar. Viva Cilantro!

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