Type what you have

Ingredients

• ✓ coriander
• white vinegar
• white sugar
• red pepper flakes
• salt
• cucumber
• red onion
• tomato
• cilantro
• mint
• peanut
• mint

Instructions

1. 1 Whisk together the vinegar, sugar, coriander, red pepper flakes, and salt in a salad bowl until the sugar is dissolved. Stir in the cucumbers, onion, tomatoes, cilantro, and chopped mint, and toss to coat with dressing. Cover and refrigerate for 1 hour to blend the flavors.
2. 2 Before serving, toss again with chopped peanuts, and garnish with sprigs of fresh mint.

By Kris10 in CA

Ingredients

• ✓ coriander
• vegetable oil
• garlic
• white vinegar
• white sugar
• chile-garlic sauce
• fish sauce
• red pepper flakes
• cucumber
• peanut
• green onion

Instructions

1. 1 Heat vegetable oil in a small skillet over medium heat. Add garlic; cook and stir until softened and lightly browned, 3 to 5 minutes. Remove from the heat and let cool.
2. 2 Whisk vinegar and sugar together in a salad bowl until sugar has dissolved. Whisk in chili-garlic sauce, fish sauce, coriander, red pepper flakes, and cooled garlic until thoroughly combined. Stir in cucumbers, peanuts, and green onions until coated with dressing. Refrigerate for at least 1 hour or overnight before serving.

By tammyn316

Ingredients

• ✓ coriander
• baby carrot
• mushroom
• cumin
• garlic
• lemon juice

Instructions

1. 1 Combine baby carrots, mushrooms, cumin, and coriander in a pot. Pour enough water into pot to just cover the mixture. Bring to a boil and cook until carrots are tender, 15 to 20 minutes. Drain mixture and transfer to a large bowl.
2. 2 Stir garlic and lemon juice together in a small bowl; drizzle over carrot mixture. Stir to evenly coat.

By Dara

Ingredients

• ✓ coriander
• butter
• leek
• black pepper
• salt
• broccoli
• chicken broth
• evaporated milk

Instructions

1. 1 Melt butter in a large pot over medium heat. Add leeks and cook until soft and translucent, about 5 minutes. Stir in pepper, salt, and coriander.
2. 2 Reserve about 1/4 cup of the smallest broccoli florets. Add remaining broccoli to the leeks and cook until bright green, about 5 minutes. Pour in chicken stock and bring to a boil. Reduce the heat, cover, and simmer until broccoli is very tender, 10 to 15 minutes.
3. 3 Purée soup with an immersion blender until smooth. Stir in reserved broccoli florets and bring to a simmer over medium-low heat, stirring often. Simmer until broccoli is tender, 5 to 7 minutes.
4. 4 Remove from the heat and stir in evaporated milk. Serve hot.

By Matt Hunt Gardner

Ingredients

• ✓ coriander
• cauliflower
• onion
• olive oil
• cumin
• salt
• black pepper
• butter
• garlic
• potato
• turmeric
• vegetable stock
• almond

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place cauliflower and onions on a baking sheet. Drizzle with olive oil and sprinkle with cumin, coriander, salt, and pepper; mix to coat.
3. 3 Place in the preheated oven and roast until cauliflower is browned and cooked, but not too soft, about 25 minutes.
4. 4 While cauliflower is roasting, melt butter in a large saucepan over low heat. Add garlic and cook until fragrant, about 3 minutes. Stir in potato and turmeric. Add stock and increase heat to medium; bring to a simmer. Cover and cook until potato is soft, about 10 minutes.
5. 5 Remove cauliflower and onions from the oven. Place 1 cup cauliflower in a bowl and set aside. Add remaining cauliflower and onions to the soup. Return soup to a simmer and cook until flavors have melded, about 5 minutes.
6. 6 While soup is simmering, place almonds in a dry skillet over low heat. Cook, stirring frequently, until golden, 3 to 5 minutes.
7. 7 Puree soup with an immersion blender until smooth. Adjust seasoning as needed. Ladle into bowls, add reserved cauliflower, and top with toasted almonds.

By Porchdog

Ingredients

• ✓ coriander
• olive oil
• onion
• celery
• carrot
• garlic
• green lentil
• water
• bay leaf
• tomato
• salt
• black pepper
• vegetable bouillon

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add onions, celery, and carrots; saute until soft and just starting to brown, about 10 minutes. Add garlic and coriander and fry for 2 more minutes.
2. 2 Place in the bottom of a slow cooker. Add vegetable mixture, hot water, diced tomatoes with juice, and bay leaf. Cook on High until lentils are tender, 2 or more hours.
3. 3 Add bouillon cube, salt, and pepper. Stir, cover, and cook for 20 more minutes. Remove bay leaf and serve.

By SHubrich

Ingredients

• ✓ coriander
• coconut oil
• onion
• garlic
• ginger
• curry powder
• cumin
• vegetable broth
• red lentil
• cauliflower
• sweet potato
• spinach

Instructions

1. 1 Heat coconut oil in a large saucepan over medium heat. Add onion and garlic and saute until translucent, 5 to 6 minutes. Stir in ginger, 1 tablespoon curry powder, coriander, and cumin and saute until fragrant, about 2 minutes more. Pour in broth and lentils and stir to combine. Bring mixture to a low boil; reduce heat and simmer for 5 minutes.
2. 2 Stir in cauliflower and sweet potato. Cover, reduce heat to medium-low, and simmer until cauliflower and sweet potato are tender, 20 to 25 minutes. Season with salt and pepper and add more curry powder if desired. Stir in spinach and cook until wilted, 3 to 5 minutes.

By Kasmira Bresett

Ingredients

• ✓ coriander
• quinoa
• black bean
• celery
• red onion
• preserved lemon
• olive oil
• orange
• apple cider vinegar
• agave nectar
• salt
• black pepper

Instructions

1. 1 Mix quinoa, black beans, celery, onion, and preserved lemon together in a large bowl.
2. 2 Mix olive oil, 2 tablespoons orange juice, zest, apple cider vinegar, agave, salt, pepper, and coriander together in a small bowl. Pour over quinoa mixture. Toss gently to coat.

By Janberet

Ingredients

• ✓ coriander
• cucumber
• carrot
• onion
• white sugar
• salt
• black pepper
• apple cider vinegar

Instructions

1. 1 Combine cucumbers, carrots, onion, sugar, coriander, salt, and black pepper together in a bowl; add vinegar and mix well.

By hargster

Ingredients

• ✓ coriander
• carrot
• garlic
• vinegar
• sugar
• salt
• vegetable oil
• onion
• cayenne pepper

Instructions

1. 1 Place carrots in a large bowl. Sprinkle garlic over carrots.
2. 2 Mix vinegar, sugar, and salt together in a small bowl.
3. 3 Heat oil in a skillet over medium heat. Cook and stir onion in hot oil until soft and translucent, 5 to 7 minutes. Stir coriander and cayenne pepper into the onion; add to carrot mixture and toss. Pour vinegar dressing over carrot mixture; toss to coat.
4. 4 Transfer carrot salad to a dish with a tight-fitting lid, cover, and refrigerate 4 to 24 hours, tossing salad several times while it marinates.

By The Parkers

Ingredients

• ✓ coriander
• coconut oil
• onion
• garlic
• vegetable broth
• curry powder
• salt
• red pepper flakes
• pumpkin
• coconut milk

Instructions

1. 1 Melt coconut oil in a deep pot over medium-high heat. Add onions and garlic; cook and stir until onions are translucent, about 5 minutes. Stir in vegetable broth, curry powder, salt, coriander, and pepper flakes; cook and stir until mixture comes to a gentle boil, about 10 minutes. Cover the pot; boil for 15 to 20 minutes, stirring occasionally. Whisk in pumpkin and coconut milk until incorporated; cook for 5 minutes.
2. 2 Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Reheat briefly over medium heat before serving.

By PHARMERGIRL

Ingredients

• ✓ coriander
• vegetable oil
• ground turkey
• onion
• cilantro
• egg
• garlic
• green chile pepper
• paprika
• chili powder
• salt

Instructions

1. 1 Preheat the grill for medium heat and lightly oil the grate.
2. 2 Combine turkey, onion, cilantro, egg, garlic, chile pepper, coriander, paprika, chili powder, and salt in a large bowl; mix thoroughly. Divide mixture into twelve 1/4-cup portions; roll into log-shaped ovals and place on a baking sheet.
3. 3 Grill ovals over indirect heat, turning occasionally, until no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Susan

Ingredients

• ✓ coriander
• apple cider vinegar
• green onion
• carrot
• beet
• spinach
• salt
• buckwheat groat
• water
• rose petal
• mace
• red pepper flakes
• turmeric
• rainbow peppercorn
• paprika
• olive oil
• lentil

Instructions

1. 1 Place lentils into a bowl and cover with several inches of cool water; let stand at least 2 hours. Drain and rinse.
2. 2 Mix olive oil, paprika, pepper, turmeric, red pepper flakes, mace, coriander, and rose petals together in a bowl.
3. 3 Combine lentils and 4 1/4 cups water in a pot and bring to a boil; cook until lentils are tender yet firm to the bite, 15 to 18 minutes. Add buckwheat groats and return water to a boil; add salt. Cook lentils and buckwheat for 10 minutes; remove from heat, cover pot, and let sit until all water is absorbed, about 5 minutes.
4. 4 Pour lentils and buckwheat into a large bowl; add spinach, beets, carrots, and green onions. Pour seasoned oil mixture over lentil mixture and stir to coat. Drizzle apple cider vinegar over salad and stir to coat. Refrigerate for flavors to blend, at least 30 minutes.

By Buckwheat Queen

Ingredients

• ✓ coriander
• black pepper
• salt
• clove
• chili powder
• cumin
• oregano
• garlic
• olive oil
• paprika
• white vinegar
• lime juice
• poblano pepper
• kale leaf
• cilantro
• mushroom
• radish
• baby carrot
• cucumber
• cauliflower

Instructions

1. 1 Combine cauliflower, cucumbers, carrots, radishes, mushrooms, cilantro, kale, and poblano pepper in a large food-safe container with a lid.
2. 2 Whisk lime juice, vinegar, paprika, olive oil, garlic, oregano, cumin, chili powder, cloves, coriander, salt, and pepper in a bowl until no lumps remain. Pour over cauliflower mixture in the container. Cover and shake until well mixed.

By DrB

Ingredients

• ✓ coriander
• chickpea
• yellow onion
• parsley
• garlic
• all-purpose flour
• lemon juice
• salt
• cumin
• baking soda
• cayenne pepper
• oil

Instructions

1. 1 Gather all ingredients.
2. 2 Place dried chickpeas into a large container and cover with several inches of cool water; let stand 12 to 24 hours. Drain.
3. 3 Blend chickpeas, onion, parsley, garlic, flour, lemon juice, salt, cumin, coriander, baking soda, and cayenne pepper together in a food processor, scraping down the sides of the bowl as necessary, until mixture is finely ground and holds together when pressed.
4. 4 Transfer falafel mixture to a bowl, cover with plastic wrap, and refrigerate until flavors blend, 1 to 2 hours. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
5. 5 Divide falafel mixture into 12 portions and roll each with moistened hands to form a ball.
6. 6 Working in batches, cook falafel balls in hot oil until browned and crispy, about 5 minutes. Transfer to a wire rack to drain.

By John Mitzewich

Ingredients

• ✓ coriander
• lime
• guacamole
• cilantro
• tomato
• lettuce
• flour tortilla
• vegan corn tortilla
• hot sauce
• adobo
• chipotle chile in adobo sauce
• water
• tomato paste
• green lentil
• brown lentil
• garlic
• onion
• olive oil
• fennel seed
• salt
• oregano
• cumin
• ancho chile powder

Instructions

1. 1 Combine ancho chile powder, cumin, coriander, oregano, salt, and fennel in a small bowl.
2. 2 Heat oil in a large skillet over medium-high heat. Cook onion and garlic, stirring occasionally, until lightly browned, about 3 minutes. Add spice mixture and cook, stirring, until toasted, about 30 seconds.
3. 3 Reduce heat to medium and add cooked lentils, tomato paste, a few splashes of water, and chipotle peppers. Cook, mashing lightly with a fork and adding water if necessary, until lentils are heated through and hold together, about 5 minutes. Season with additional salt if needed and adobo or hot sauce.
4. 4 Lightly toast tortillas in a cast-iron skillet over medium heat. Spread about 1/3 cup filling down center of each tortilla. Top with lettuce, tomatoes, and cilantro. Serve with guacamole and lime wedges.

By isachandra

Ingredients

• ✓ coriander
• cumin
• paprika
• chili powder
• chickpea
• tahini
• egg
• olive oil
• lemon
• garlic
• salt
• black pepper
• whole wheat flour
• olive oil

Instructions

1. 1 Place a large skillet or griddle over medium-high heat. Preheat oven to 200 degrees F (95 degrees C).
2. 2 Combine 1 teaspoon cumin, paprika, chili powder, and coriander together in a small bowl.
3. 3 Blend chickpeas, tahini, egg, 2 tablespoons olive oil, lemon juice, garlic, remaining 1 teaspoon cumin, salt, and pepper together in a food processor or blender, adding liquid from canned chickpeas if needed, until very smooth. Transfer chickpeas mixture to a bowl; fold in whole wheat flour, about 1 tablespoon at a time, until batter drops easily from a large spoon.
4. 4 Drop a little water onto the skillet; if it dances on the surface, the skillet is ready. Add about 1 teaspoon olive oil to skillet. Drop batter by large spoonfuls onto the griddle, forming 3- to 4-inch circles, and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Transfer cooked pancakes to a baking sheet and keep warm in the preheated oven. Repeat with remaining batter, greasing pan as needed with remaining olive oil.
5. 5 Sprinkle pancakes with cumin mixture and salt.

By MTCHYG

Ingredients

• ✓ coriander
• black-eyed pea
• celery
• carrot
• parsley
• onion
• mint
• olive oil
• orange
• lemon
• garlic
• salt
• black pepper
• brown sugar

Instructions

1. 1 Place the beans in a saucepan with enough water to cover them by one inch. Bring beans to a slow boil. Reduce heat to low, and simmer until tender but not mushy (about 35 minutes). Set aside to cool.
2. 2 When the beans have cooled, place them in a large bowl. Add the celery, carrots, parsley, white onion, and mint; toss to blend.
3. 3 For dressing, blend olive oil, orange and lemon juice, garlic, coriander, salt, pepper, and brown sugar in a blender for 6 seconds. Transfer to a small saucepan, and simmer over low heat for five minutes. Remove from heat, and cool. Pour dressing over the bean salad, and refrigerate for at least 1 hour before serving.

By Cosmas Bisticas

Ingredients

• ✓ coriander
• avocado oil
• onion
• tomatillo
• garlic
• jalapeno pepper
• chicken broth
• green chile
• cilantro
• cumin
• salt
• black pepper
• chicken
• monterey jack cheese
• crema

Instructions

1. 1 Heat oil in a deep skillet over medium heat. Add onion and cook until it begins to turn translucent, about 4 minutes. Stir in tomatillos, garlic, and jalapeno pepper; cook about 1 minute.
2. 2 Add chicken broth, green chiles, cilantro, cumin, coriander, salt, and pepper; bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Add chicken and simmer for 5 more minutes.
3. 3 Remove from the heat and stir in Monterey Jack cheese and crema.

By Bibi

Ingredients

• ✓ coriander
• zucchini
• butter
• onion
• ginger
• cumin
• mustard seed
• cinnamon
• turmeric
• cardamom
• cayenne pepper
• sea salt
• black pepper
• vegetable stock
• cilantro
• cinnamon stick

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add zucchini, cover, and steam until slightly tender, 5 to 6 minutes.
2. 2 Heat butter in a saucepan over medium heat; cook and stir onion in the melted butter until tender and translucent, 5 to 10 minutes.
3. 3 Mix grated ginger, cumin, coriander, mustard seeds, ground cinnamon, turmeric, cardamom, cayenne pepper, sea salt, and black pepper in a small bowl. Mix spice mixture into onions until coated.
4. 4 Mix zucchini into onion mixture; cook and stir until heated through, 2 to 3 minutes. Pour vegetable stock over zucchini mixture; stir well. Simmer until vegetables are tender, 8 to 10 minutes.
5. 5 Pour zucchini mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
6. 6 Pour soup into 4 serving bowls; garnish each bowl with 1 tablespoon cilantro and 1 cinnamon stick.

By LORIKAE

Ingredients

• ✓ coriander
• pork butt roast
• chili powder
• vegetable oil
• garlic
• pepper
• cumin
• paprika
• allspice
• salt
• tomato ketchup
• apple cider vinegar
• molasses
• mustard
• cornstarch
• soft roll

Instructions

1. 1 Remove and discard any string from pork roast; trim excess fat.
2. 2 Combine chili powder, oil, garlic, black pepper, cumin, coriander, paprika, allspice, and salt in a bowl; rub all over roast, working spice mixture into pork. Marinate in the refrigerator, 30 minutes to overnight.
3. 3 Transfer roast to a slow cooker. Combine ketchup, vinegar, molasses, and mustard; pour over roast. Cover slow cooker.
4. 4 Cook on Low until very tender, 8 to 10 hours.
5. 5 Transfer roast to a large bowl. Discard any visible fat. Separate pork into long strands, using two forks. Return shredded pork to the slow cooker; stir to combine with juices.
6. 6 Strain 1 ½ cups cooking liquid into a saucepan. Whisk in cornstarch; bring to a boil. Cook, stirring, until thickened and bubbling. Serve pork on soft rolls drizzled with sauce.

By Heinz

Ingredients

• ✓ coriander
• coconut
• raisin
• apple
• kiwi
• cantaloupe
• watermelon
• ginger
• coconut milk
• white sugar
• lemon
• cumin
• cayenne pepper
• mint
• white sugar
• cashew
• butter

Instructions

1. 1 Cover a baking sheet with aluminum foil.
2. 2 Cook and stir butter, cashews, 3/4 cup sugar, dried mint, cayenne pepper, cumin, and coriander in a skillet over medium-low heat until sugar has dissolved and cashews are browned, 7 to 10 minutes.
3. 3 Spread cashews over the prepared baking sheet to cool.
4. 4 Place lemon juice and 1/2 cup sugar in a blender. Blend until sugar is dissolved. Add coconut milk and ginger; blend until smooth.
5. 5 Combine watermelon, cantaloupe, kiwi, apple, raisins, and shredded coconut in a large bowl
6. 6 Pour coconut mixture over fruit and gently toss to coat.
7. 7 Sprinkle cooled cashews over fruit salad.

By Ohana Family

Ingredients

• ✓ coriander
• black pepper
• lemon
• butter
• all-purpose flour
• cayenne pepper
• black pepper
• cumin
• salt
• parsley
• green lentil
• water
• garlic
• carrot
• celery
• yellow onion
• olive oil

Instructions

1. 1 Heat olive oil in a large heavy-bottomed pot over medium heat. Cook and stir onion, celery, and carrots until slightly tender, about 5 minutes. Add garlic; cook and stir until fragrant, 30 seconds.
2. 2 Add water, lentils, 2 tablespoons fresh parsley, salt, coriander, cumin, black pepper, and cayenne pepper; stir to incorporate. Cover and simmer until lentils are tender, stirring occasionally, for 1 1/2 hours.
3. 3 Whisk flour and butter together in a small saucepan over medium-low heat; stir constantly until thickened and paste-like, about 10 minutes. Reduce heat to low, stirring every 2 to 3 minutes, until light brown, about 20 more minutes.
4. 4 Whisk flour paste into finished soup, a spoonful at a time, until smooth and creamy. Serve with lemon wedges, remaining 2 tablespoons parsley, and a sprinkle of freshly ground pepper.

By Debra Fox Sullivan

Ingredients

• ✓ coriander
• goat cheese
• soy sauce
• parsley
• black pepper
• salt
• cinnamon stick
• bay leaf
• turmeric
• cardamom
• ginger
• paprika
• mustard powder
• soy sauce
• basil
• cannellini bean
• water
• coconut milk
• jalapeno pepper
• cauliflower
• yam
• olive oil

Instructions

1. 1 Heat the oil in a large skillet over medium heat. Cook and stir the cubed yams in the hot oil until fork-tender, 7 to 10 minutes. Add the cauliflower and diced jalapeno pepper to the yams; continue cooking until the cauliflower begins to soften, 10 to 15 minutes more.
2. 2 Combine the coconut milk, water, and cannellini beans in a stockpot over medium-high heat. Stir the basil, 1 tablespoon of soy sauce, mustard powder, coriander, smoked paprika, ground ginger, cardamom, turmeric, bay leaf, and cinnamon stick into the bean mixture. Season the soup with salt and black pepper. Bring the soup to a boil, add the yam mixture, reduce heat to low, and simmer until the cauliflower is tender, 30 to 45 minutes. Garnish with the parsley, drizzle with 1 teaspoon of soy sauce, and sprinkle with goat cheese to serve.

By Allergy Friendly

Ingredients

• ✓ coriander
• egg
• olive oil
• hoagie bun
• lime
• cilantro
• chili powder
• brown sugar
• water
• jalapeno pepper
• orange bell pepper
• yellow bell pepper
• green bell pepper
• cabbage
• ground beef
• chorizo
• olive oil
• black pepper
• salt
• cumin
• lime juice
• garlic basil spread
• chipotle chili powder
• green onion
• cilantro
• sour cream
• mayonnaise

Instructions

1. 1 Combine mayonnaise, sour cream, 1/4 cup cilantro, green onions, chipotle chili powder, 1 tablespoon lime juice, garlic basil spread, and cumin in a small bowl. Stir until combined; season with salt and black pepper. Cover and refrigerate for at least 1 hour.
2. 2 Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat; cook and stir chorizo, ground beef, and coriander until meat is browned, about 15 minutes. Drain and discard fat. Season with salt and black pepper.
3. 3 Stir cabbage, green bell pepper, yellow bell pepper, orange bell pepper, jalapeno, and water into chorizo mixture; cook and stir until peppers soften, about 10 minutes. Add brown sugar and chili powder; cook and stir until water is evaporated and sauce is thick, about 10 minutes.
4. 4 Sprinkle 1/4 cup cilantro and juice of 1 lime over the chorizo mixture and remove from heat.
5. 5 Spread each hoagie bun with 1 tablespoon chipotle mayo. Evenly distribute the chorizo mixture among the 4 sandwiches.
6. 6 Heat 1 tablespoon olive oil in a nonstick skillet over medium heat; fry eggs, 2 to 4 at a time if necessary, until whites are set but yolks are still soft, about 2 minutes per side. Place two eggs atop each sandwich.

By Allrecipes

Ingredients

• ✓ coriander
• flour
• chicken breast
• olive oil
• onion
• curry powder
• salt
• cumin
• cinnamon
• garlic powder
• black pepper
• chicken broth
• greek yogurt

Instructions

1. 1 Pour flour into a wide, shallow bowl. Dredge chicken pieces in flour to coat completely.
2. 2 Heat olive oil in a large non-stick skillet over medium heat. Saute onion in hot oil until softened, 6 to 7 minutes; season with curry powder, salt, cumin, cinnamon, garlic powder, black pepper, and coriander. Continue cooking until spices are fragrant, about 1 minute.
3. 3 Increase heat to medium-high. Stir flour-coated chicken pieces into the onion mixture; cook and stir until the chicken is browned on the outside, 3 to 5 minutes.
4. 4 Pour chicken broth into the skillet and bring to a simmer. Reduce heat to low and cook until the chicken is no longer pink in the center and the sauce begins to thicken, about 8 minutes. Stir yogurt into the liquid until smooth; cook until the sauce is again hot, 2 to 3 minutes.

By vakatik

Ingredients

• ✓ coriander
• almond
• cilantro
• green onion
• carrot
• red cabbage
• green cabbage
• chicken breast
• yellow mustard
• vegetable oil
• soy sauce
• ginger
• white sugar
• garlic
• green onion
• sesame oil
• rice vinegar

Instructions

1. 1 Whisk together the rice vinegar, sesame oil, 3 green onions, garlic, sugar, ginger, soy sauce, vegetable oil, coriander, and mustard in a mixing bowl until the sugar has dissolved. Pour half of the dressing into another container, and refrigerate for later. Place the chicken breasts into the remaining dressing, and coat on all sides. Cover, and refrigerate 30 minutes to 1 hour.
2. 2 Preheat an oven to 350 degrees F (175 degrees C). Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken into a baking dish.
3. 3 Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven, and allow to cool. Shred the chicken using 2 forks and set aside.
4. 4 To assemble the salad, combine the green cabbage, red cabbage, carrots, 3 green onions, cilantro, almonds, and cooled chicken in a large mixing bowl. Pour the reserved dressing overtop and toss to coat.

By emilyk

Ingredients

• ✓ coriander
• vegetable oil
• bread crumb
• onion
• cilantro
• garlic
• soy sauce
• sambal oelek
• ginger
• paprika
• ground chicken

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
2. 2 Mix bread crumbs, onion, cilantro, garlic, soy sauce, sambal oelek, ginger, paprika, and coriander together in a large mixing bowl until well combined. Add chicken and mix well by hand, kneading it into the mixture.
3. 3 Form mixture into golf ball-sized meatballs, about 1 1/2 inches round. Roll in your hands to ensure meatballs are well packed.
4. 4 Fry meatballs in the hot oil, working in batches if needed, until well browned and no longer pink in the centers, 3 to 5 minutes.

By andrewgrant9

Ingredients

• ✓ coriander
• soy sauce
• lime juice
• sunflower oil
• jalapeno pepper
• garlic
• ginger root
• brown sugar
• lime zest
• chicken breast
• cornstarch
• water

Instructions

1. 1 Whisk the soy sauce, lime juice, sunflower oil, jalapeno pepper, garlic, ginger, coriander, brown sugar, and lime zest together in a bowl until the sugar dissolves. Place the chicken into a resealable plastic bag, and pour the marinade overtop. Mix to coat chicken, then seal bag, and refrigerate at least 2 hours.
2. 2 Heat a large, nonstick skillet over medium-high heat. Remove the chicken from the marinade, and shake off excess. Place into skillet, skin-side down, and cook until the skin crisps, about 4 minutes. Turn chicken over, and continue cooking on the other side until no longer pink in the center. Once done, remove the chicken and keep warm. Pour the remaining marinade into a skillet. Dissolve cornstarch in water, and stir into the sauce until thickened and clear. Bring the mixture to a boil, reduce heat to medium-low, and simmer 5 minutes. Serve chicken with sauce.

By simpson

Ingredients

• ✓ coriander
• canola oil
• onion
• red bell pepper
• garlic
• cumin
• curry powder
• coconut milk
• sugar
• red pepper flakes
• shrimp
• cornstarch
• water
• cilantro

Instructions

1. 1 Heat oil in large, nonstick saucepan over medium heat. Sauté onion, red pepper, and garlic until vegetables begin to soften, about 3 minutes.
2. 2 Season with cumin, coriander, and curry powder. Cook for 1 more minute. Stir in coconut milk, sugar, and crushed red pepper flakes. Bring to a boil. Reduce heat, and simmer, uncovered for 2 minutes.
3. 3 Stir in shrimp, and increase heat to medium-high. Cook and stir until shrimp is cooked through, about 4 minutes.
4. 4 Combine cornstarch with 1 tablespoon water in a small bowl; stir into shrimp mixture and cook until sauce has thickened, about 1 minute. Stir in cilantro, and remove from heat.

By dakota kelly