Barley Free Cilantro-Lime Apple Cider Vinaigrette
Bright, tangy, and just a little bit punchy, this cilantro-lime vinaigrette is the kind of dressing that makes you want to put it on everything. Apple cider vinegar and fresh lime juice team up for a double hit of acidity, balanced out by a touch of raw honey and warm ground cumin that keeps it from tipping too sharp. Fresh cilantro stirred in at the end gives it a vibrant, herby finish that bottled dressings simply cannot replicate. Many store-bought vinaigrettes sneak in malt vinegar or grain-derived thickeners that can be a real problem for anyone avoiding barley, but this one is built entirely from whole, recognizable ingredients with zero hidden grains to worry about. Whisking the olive oil in slowly creates a beautifully emulsified dressing that clings to greens instead of pooling at the bottom of the bowl. Make a jar at the start of the week and you have a versatile, fridge-ready staple that works on salads, grain bowls, grilled chicken, or roasted vegetables.
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Learn more →Ingredients
8 servings
- ½ cup extra-virgin olive oil
- 3 tbsp apple cider vinegar
- 2 tbsp fresh lime juice (from about 1 lime)
- ¼ cup fresh cilantro leaves, finely chopped
- 1 small garlic clove, finely minced or grated
- 1 tsp raw honey
- ½ tsp ground cumin
- ¼ tsp fine sea salt, or to taste
- ⅛ tsp black pepper, or to taste
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Add the apple cider vinegar, lime juice, minced garlic, honey, cumin, salt, black pepper, and red pepper flakes (if using) to a small bowl or jar. Whisk or stir until the honey is fully dissolved and the mixture is combined.
- 2
Slowly drizzle in the olive oil while whisking constantly until the dressing is emulsified and slightly thickened, with no visible separation.
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