Cumin Coriander Vinaigrette

This dressing is delicious with Southwestern themed salads, but it works equally well with Mexican or Middle-Eastern style dishes as well.


1/4 cup rice vinegar
1/4 cup lime juice, or lime and orange juice mixed
1 garlic clove, peeled
1 teaspoon freshly ground cumin seed
1 teaspoon freshly ground coriander seed
1 tablespoon sugar
1-2 tablespoons honey mustard, to your taste
Salt and pepper to taste
1 1/2 cups olive oil


Rub a large non-reactive bowl with the garlic clove, leaving streaks of garlic oil in the bowl. Discard the garlic clove.

Add the lime juice and vinegar to the bowl, and add the cumin, coriander, and sugar. Whisk until the sugar goes into suspension.

Season with salt and pepper and add the mustard, whisking to mix it in.

Slowly, in a thin stream, whisk in the oil until you have a  fairly thick dressing. Taste for balance as you go-you might need less or more oil to achieve the proper balance. Adjust flavors as needed.

Chef’s Notes and Tips:

For a more Middle Eastern approach, use a little orange juice and a pinch of mint. You could use cinnamon in the dressing for either direction. This dressing could be used as a marinade for chicken or fish also.

YIELD: 2 cups dressing

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