Cilantro Vinaigrette

Summer’s are warm and inevitably figuring out what to do for dinner is a chore. I love keeping this cilantro vinaigrette in the fridge for such occasions.

I love making a big salad and topping it with a load of veggies and my refreshing cilantro vinaigrette. The freshness of the ginger, lime, and cilantro paired together in this recipe are so light and summery. And the honey adds just a touch of sweetness, but it’s important to not buy a cheap one. The nice thing about this recipe is that if you want to make a vegan alternative you simply swap honey for agave nectar, and viola!

I keep this in the fridge for about a week, but it never seems to last that long. Inevitably, I use it all up within 2-3 days. When using this dressing I like to pair it with adraki nimboo pani as a drink. Somehow the two together are incredibly refreshing.

Useless fact #919: I find myself consistently hungry as I write these posts. I’ve had to make myself little snack packs so that I don’t raid my refrigerator like a hungry little piggy.

Useless fact #512: There are six cities in the U.S. named Peanut: Peanut, California; Lower Peanut, Pennsylvania; Upper Peanut, Pennsylvania; Peanut, Pennsylvania, Peanut, Tennessee; and Peanut West Virginia.

Don’t forget to try these:

Cilantro Vinaigrette

Course: CondimentsCuisine: Punjabi, AmericanDifficulty: Easy

Quantity

1

cup

Prep time

15

minutes

Total time

15

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 1 bunch cilantro, washed and large stems trimmed off

• 6 tbsp fresh lime juice

• 9 tsp rice wine vinegar

• 4 tsp grated lime zest

• 3 tsp grated ginger

• 3 tsp honey

• 6 tbsp olive oil

• 6 tbsp peanut oil

• Salt, to taste

• Black pepper, to taste

Directions

• With a mortar and pestle crush the cilantro until it’s a thick chunky paste (You’ll still see bits of leaf). Set aside.
• In a small bowl whisk together the lime juice, vinegar, lime zest, ginger, and honey.
• Slowly whisk in the oils.
• Add crushed cilantro to the liquid mixture.
• Season to taste with salt and pepper.
• Use immediately or refrigerate for up to one week.

Notes

• To make vegan you will want to swap the honey for agave nectar.

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