Spicy Cilantro Vinaigrette

June 15, 2016
5 Stars
Photo by Mark Weinberg
Author Notes

This dressing is shown on the far left in the photo above. —Gena Hamshaw

  • Makes 1 scant cup
  • 1/2 cup extra-virgin olive oil
  • 4 tablespoons freshly squeezed lime juice
  • 1 tablespoon maple syrup
  • 1/2 teaspoon salt
  • 1/2 cup tightly packed fresh cilantro
  • Pinch cayenne (to taste)
  • 1/2 teaspoon cumin (optional)
In This Recipe
  1. Blend all the ingredients together in a blender or food processor. Store in an airtight container in the fridge. The dressing will keep for a week.

See what other Food52ers are saying.

  • Kim Marks
    Kim Marks
  • Beth100
  • Lynn D.
    Lynn D.
Gena is a registered dietitian, recipe developer, and food blogger. She's the author of three cookbooks, including Power Plates (2017) and Food52 Vegan (2015). She enjoys cooking vegetables, making bread, and challenging herself with vegan baking projects.

3 Reviews

Kim M. February 24, 2019
This dressing was so good. I used it for my bag lunch Mason jar salads and I only needed a little splash on each salad for a big hit of flavour.
Beth100 June 28, 2016
I tossed this dressing with shaved brussels sprouts, grated romano, dried cherries, and sliced celery. Delicious! Thanks for sharing.
Lynn D. June 26, 2016
No vinegar or lemon?