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Dinner recipe · from the recipe book

Chunky Jalapeño Lime Cilantro Vinaigrette

A bright, hand-whisked lime vinaigrette studded with finely chopped cilantro, red onion and jalapeño, sweetened lightly with orange juice and warmed with toasted cumin notes.

Chunky Jalapeño Lime Cilantro Vinaigrette

Ingredients

  • 1 lime, juiced50 gLime juice
  • 2 tbsp (30 ml)30 gOrange juice
  • 2½ tbsp chopped25 gRed onionvery finely minced
  • 2 tbsp sliced10 gJalapeñoseeded and very finely minced
  • 1 cup chopped16 gFresh cilantroleaves and tender stems finely chopped
  • ¼ cup60 gCanola oil
  • 1¼ tsp8 gMaple syrup
  • ½ tsp1 gGround cumin
  • ¼ tsp2 gSalt
  • ¼ tsp0.5 gBlack pepper

Steps

  1. Prepare the vegetables first: mince the red onion very finely, seed and mince the jalapeño, and finely chop the cilantro leaves and tender stems. Keep them in separate piles.
  2. In a medium bowl, combine the lime juice, orange juice and red onion. Let it sit for 10 minutes so the citrus softens the onion's bite.
  3. Whisk the maple syrup, cumin, salt and black pepper into the citrus and onion until the salt dissolves.
  4. Whisking constantly, pour in the canola oil in a slow, thin stream until the vinaigrette looks slightly thickened and emulsified.
  5. Stir in the jalapeño and cilantro last so the cilantro stays bright green and the dressing keeps its chunky texture.
  6. Divide into 4 portions; whisk or shake again right before spooning over leafy salads. Store leftovers covered in the fridge for up to 2 days.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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