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Lunch recipe · from the recipe book

Roasted Red Pepper Ginger Lime Vinaigrette

A silky, blushing blender vinaigrette with sweet red pepper, sharp fresh ginger, bright lime and a gentle jalapeño warmth that clings to crunchy slaws.

Roasted Red Pepper Ginger Lime Vinaigrette

Ingredients

  • ⅔ cup chopped90 gRed bell pepperseeded and roughly chopped
  • 2½ tbsp grated14 gFresh gingerpeeled and sliced
  • ½ whole7 gJalapeñoseeded and chopped
  • 2 tbsp30 gLime juice
  • 1 tbsp15 gApple cider vinegar
  • 3 tbsp40 gCanola oil
  • 1½ tsp10 gHoney
  • ¾ tsp4 gFish sauce
  • ⅓ cup chopped6 gFresh cilantroleaves and tender stems
  • ⅛ tsp0.5 gSalt

Steps

  1. Prepare the vegetables first: seed and chop the red bell pepper, peel and slice the ginger, and seed and chop the jalapeño.
  2. Put the red bell pepper, ginger and jalapeño in a blender with the lime juice, cider vinegar, honey and fish sauce.
  3. Blend on high for about 1 minute until completely smooth.
  4. With the blender running on low, slowly pour in the canola oil so the dressing turns creamy and emulsified.
  5. Add the cilantro and the salt and pulse a few times, just until the cilantro is finely flecked through.
  6. Pour into a jar and divide into four portions; toss each portion with crunchy slaw just before serving. Shake well if it separates; keep refrigerated up to 3 days.

Check labels: Gluten-free when you buy fish sauce labeled gluten-free.

Contains: Fish. Some brands contain gluten.

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

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