Capsaicin Free Cilantro-Lime Apple Cider Vinaigrette
Bright, tangy, and herby, this vinaigrette brings serious life to any salad, grain bowl, or grilled veggie situation. The combination of apple cider vinegar and fresh lime juice creates a zippy, layered acidity that feels way more complex than the handful of ingredients would suggest. Fresh cilantro and a touch of raw honey round everything out, giving you that sweet-savory balance that keeps people reaching for more. For anyone avoiding capsaicin, the recipe already lists red pepper flakes as optional — simply leave them out and you have a completely heat-free dressing with zero compromise on flavor. Cumin adds a warm, earthy depth that fills in any gap you might worry about from skipping the spice. Whisking the olive oil in slowly is the small but important step that pulls it all together into a smooth, emulsified dressing rather than a separated, oily mess. Make a jar on Sunday and you have five days of effortless, vibrant meals waiting in the fridge.
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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)
Can be omittedred pepper flakes
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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