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Lunch recipe · from the recipe book

Garlic Jalapeño Cilantro Lime Vinaigrette

A bright, punchy green vinaigrette with sharp garlic, fresh cilantro and a gentle jalapeño kick that clings to crunchy cabbage slaws.

Garlic Jalapeño Cilantro Lime Vinaigrette

Ingredients

  • 1¼ cups chopped20 gFresh cilantroleaves and tender stems
  • 2 medium30 gGreen onionsroughly chopped
  • 1 whole14 gJalapeñoseeded and roughly chopped
  • 3 cloves9 gGarlicpeeled
  • 2 tbsp30 gLime juice
  • 1½ tbsp20 gApple cider vinegar
  • ¼ cup50 gOlive oil
  • 1½ tbsp20 gWatercold
  • ¾ tsp6 gHoney
  • ½ tsp1 gGround cumin
  • ¼ tsp2 gSalt

Steps

  1. Prepare the vegetables first: rinse and dry the cilantro, chop the green onion, seed and chop the jalapeño, and peel the garlic.
  2. Put the garlic, jalapeño and green onion in the blender with the lime juice and cider vinegar; pulse until finely chopped.
  3. Add the cilantro, water, honey, cumin and salt, and blend until smooth and bright green.
  4. With the blender running on low, slowly pour in the olive oil until the dressing is emulsified.
  5. Toss with a crunchy cabbage slaw just before serving, or refrigerate in a jar up to 3 days and shake before using.

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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