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+ servings

Cilantro Salad


  • ½ cup sunflower oil
  • ½ cup shallots, sliced
  • 12 oz asparagus spears, sliced thin
  • 1 bunch of cilantro, with stems
  • 1 tsp soy sauce
  • 1 tsp brown sugar
  • ½ tsp sea salt
  • 1 cup peanuts, chopped, toasted, and cooled
  • 1 Tbsp sunflower seeds


  • Making the shallot oil, (You can even do this up to a few days in advance)
  • Place the oil in a thick-bottomed saucepan or wok, over medium-high heat. When the oil is hot turn the stove’s knob to medium, sprinkle in the shallots, and cook slowly until they are deeply golden, 15 – 20 minutes. Remove from heat, strain the oil off into a jar, and set aside. Place the shallots on a paper towel and allow them to cool and crisp.
  • In the meantime, bring a medium saucepan of water to a boil, salt generously, and cook the asparagus for just 15-30 seconds or so, until bright. Drain, and quickly transfer to a bowl of ice water to stop the cooking. Drain again, and set aside.
  • Trim the stems from the cilantro, wash, and dry completely
  • Just before you’re ready to serve the salad, whisk together the soy sauce, sugar, sea salt, and two tablespoons of the shallot oil.
  • Place the cilantro, peanuts, asparagus, and sunflower seeds in a large bowl. Drizzle the soy dressing over, and toss to combine.
  • Serve with some of the crispy shallots on top