Coconut Free Cilantro-Lime Apple Cider Vinaigrette
Bright, tangy, and herby, this vinaigrette is the kind of dressing that makes you want to put it on absolutely everything. Apple cider vinegar and fresh lime juice team up for a punchy acidity that gets balanced out by a touch of raw honey and warm ground cumin, while a generous handful of fresh cilantro ties it all together. Store-bought dressings can be a minefield when you're avoiding coconut-derived ingredients — emulsifiers, MCT oil, and coconut aminos have a way of sneaking into bottled options. This one is built entirely from pantry staples and fresh produce, so you know exactly what's going in the jar. Whisking the olive oil in slowly creates a beautifully emulsified dressing that clings to greens instead of pooling at the bottom of the bowl. A pinch of red pepper flakes is optional but highly recommended if you like a little heat. Make a batch at the start of the week and you've got a vibrant, versatile dressing ready to go for five days straight.
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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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