Mushroom Free Cilantro-Lime Apple Cider Vinaigrette
Bright, tangy, and just a little bit bold, 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 punchy acidity that raw honey and cumin round out beautifully, giving you layers of flavor from a handful of pantry staples. The slow drizzle of olive oil while whisking creates a lightly emulsified texture that clings to greens, grain bowls, or roasted vegetables without feeling heavy. Store-bought dressings can be a minefield of unexpected add-ins, but every single ingredient here is straightforward and easy to verify — no hidden surprises. Whip it together in one bowl or jar in just a few minutes, and it keeps in the fridge for up to five days, making weeknight salads genuinely effortless. A pinch of red pepper flakes is optional but highly recommended if you like a little heat sneaking in at the finish.
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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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