Carrageenan Free Cilantro-Lime Apple Cider Vinaigrette
Bright, tangy, and just a little bit bold, this vinaigrette brings together fresh lime juice, apple cider vinegar, cilantro, and a touch of raw honey for a dressing that tastes like it came from a really good restaurant. Store-bought dressings are one of the sneakiest places to find carrageenan, a thickener and stabilizer that shows up in creamy and even some vinaigrette-style bottles without much fanfare. Making your own from scratch means you know exactly what's in it — and with ingredients this simple, there's genuinely no reason to reach for a bottle. The emulsification here comes from whisking the olive oil in slowly, so you get that slightly thickened, cohesive texture without any additives doing the work. A hint of cumin adds warmth that plays beautifully against the citrus, and the optional red pepper flakes give it a gentle kick if you're into that. It keeps in the fridge for up to five days, so you can drizzle it over salads, grain bowls, or grilled vegetables all week long.
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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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