Best 3 Lime And Cumin Vinaigrette Recipes
The zesty and aromatic flavors of lime and cumin come together to create a tantalizing lime and cumin vinaigrette that is perfect for enlivening salads, grilled meats, and roasted vegetables. Made with simple ingredients, this versatile dressing is a culinary delight, offering a burst of citrus and a hint of smokiness. Whether you are looking for a light and refreshing dressing for your everyday meals or a special sauce to elevate your special occasions, this lime and cumin vinaigrette is an absolute must-try.
Here are our top 3 tried and tested recipes!
AVOCADO SALAD WITH TOMATOES, LIME, AND TOASTED CUMIN VINAIGRETTE
Steps:
- Gently mix the tomatoes, avocados, onions, arugula, and half of the vinaigrette in a large bowl. Check for seasoning and add more vinaigrette, if needed. Sprinkle the cumin and cilantro over the top and serve immediately.
- Whisk together the lime juice, vinegar, honey, cumin, and cilantro in a medium bowl. Gradually whisk in the oils until emulsified. Season with salt and pepper, to taste. Do not use a blender to make this vinaigrette.
LIME AND CUMIN VINAIGRETTE
Categories Condiment/Spread No-Cook Quick & Easy Salad Dressing Lemon Lime Gourmet
Yield Makes about 1/2 cup
Number Of Ingredients 6
Steps:
- In a bowl whisk together the lime juice, the lemon juice, the cumin, the chili powder, and the salt, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified.
CABBAGE AND RED PEPPER SALAD WITH LIME-CUMIN VINAIGRETTE
Salting ahead of time creates pickle-crisp cabbage that is perfect for combining with bold flavors. Adapted from America's Test Kitchen. Posted for the Summer '09 Comfort Cafe.
Provided by TxGriffLover
Categories Vegetable
Time 9h
Yield 5 cups, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Toss shredded cabbage and 1 teaspoon salt in a colander or large mesh strainer set over a medium bowl. Let stand until the cabbage wilts, at least 1 hour or up to 4 hours. Rinse cabbage under cold running water (or in large bowl of ice water if serving immediately). Press, but do not squeeze, to drain; pat dry with paper towels. (Can be stored in zipper-lock bag and refrigerated overnight.).
- Stir together lime juice, zest, oil, vinegar, honey, cumin, and cayenne in medium bowl. Toss cabbage and red pepper in dressing. Season to taste with salt; cover and refrigerate until ready to serve.
Tips:
- Use fresh limes for the best flavor. The zest and juice of fresh limes will give your vinaigrette a bright, citrusy flavor that will really shine in your dishes.
- Choose a good quality olive oil. A good olive oil will have a fruity, peppery flavor that will complement the other ingredients in your vinaigrette. Avoid using extra virgin olive oil, as it can be too strong and overpowering.
- Season your vinaigrette to taste. The amount of salt and pepper you add will depend on your personal preferences. Start with a small amount and add more to taste.
- Use your vinaigrette within a few days. Vinaigrette is best when used fresh, so don't make a large batch that you won't be able to use in a short period of time.
- Store your vinaigrette in a cool, dark place. Vinaigrette will keep for about a week in the refrigerator. Be sure to store it in a tightly sealed container to prevent it from oxidizing.
Conclusion:
Lime and cumin vinaigrette is a delicious and versatile dressing that can be used on a variety of dishes. It's perfect for salads, grilled meats, fish, and vegetables. With its bright, citrusy flavor and subtle cumin undertones, this vinaigrette is sure to add a burst of flavor to your next meal.
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