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Lunch recipe · from the recipe book

Toasted Cumin Pepita Lime Cilantro Vinaigrette

A nutty, lightly smoky lime cilantro vinaigrette thickened with blended pumpkin seeds and sweet red pepper, creamy enough to cling to crunchy cabbage slaws.

Toasted Cumin Pepita Lime Cilantro Vinaigrette

Ingredients

  • 3½ tbsp55 gLime juice
  • ¼ cup50 gOlive oil
  • 2½ tbsp20 gPumpkin seeds (pepitas)
  • ⅓ cup chopped50 gRed bell pepperseeded and roughly chopped
  • 1 cup chopped16 gFresh cilantroleaves and tender stems
  • 1½ tbsp25 gWater
  • 1¼ tsp8 gMaple syrup
  • 1 clove3 gGarlicpeeled
  • ½ tsp1 gGround cumin
  • ¼ tsp1.5 gSalt

Steps

  1. Prepare the vegetables first: seed and roughly chop the red bell pepper, peel the garlic and pick the cilantro leaves and tender stems.
  2. Add the pumpkin seeds, lime juice and water to the blender and let them sit for 5 minutes so the seeds soften a little.
  3. Add the red bell pepper, garlic, cumin, maple syrup and salt to the blender and blend until mostly smooth.
  4. With the blender running on low, slowly pour in the olive oil until the dressing is creamy and emulsified.
  5. Add the cilantro and pulse just a few times so it stays bright green with small flecks.
  6. Pour into a jar, shake before using and toss with a crunchy slaw; keeps chilled up to 3 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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