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Lunch recipe · from the recipe book

Cucumber Ginger Lime Cilantro Vinaigrette

A bright, cool vinaigrette with crisp minced cucumber, zingy fresh ginger and a toasty hint of sesame, shaken until glossy and lightly chunky.

Cucumber Ginger Lime Cilantro Vinaigrette

Ingredients

  • ¾ cup sliced80 gCucumberseeded and finely minced
  • 3½ tbsp50 gCanola oil
  • 1 lime, juiced45 gLime juice
  • ¾ cup chopped12 gFresh cilantrofinely chopped
  • 1 medium15 gGreen onionsthinly sliced
  • 1 tbsp grated6 gFresh gingerpeeled and finely grated
  • 1¼ tsp6 gToasted sesame oil
  • 1⅛ tsp8 gHoney
  • 1¼ tsp6 gLow-sodium soy sauce
  • ⅛ tsp1 gSalt

Steps

  1. Prepare the vegetables first: seed and finely mince the cucumber, finely chop the cilantro, thinly slice the green onion and finely grate the ginger.
  2. In a jar with a tight lid, combine the lime juice, ginger, honey, low-sodium soy sauce and salt; stir until the honey and salt dissolve.
  3. Add the canola oil and the toasted sesame oil, close the jar and shake hard for about 30 seconds until the dressing looks glossy and slightly thickened.
  4. Add the cucumber, cilantro and green onion to the jar and shake gently to combine.
  5. Spoon over leafy salads right away, shaking again before each use; refrigerate leftovers up to 2 days.

Contains: Gluten, Soy, Sesame.

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

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