This fresh and healthy Citrus Cumin Vinaigrette takes only minutes to make and is an outstanding dressing to any Mexican coleslaw or salad.
Oh boy, this was a mighty tasty salad dressing. Well, coleslaw, to be exact. This all started because I had a big pile of leftover shredded carrots, even after making my orange spice carrot cupcakes and my gluten free carrot coconut pancakes. I didn’t know what to do with them and I was just going to stick them in some tupperware in the refrigerator for my husband to put on salads. Like any grown man, he loves having everything cut up and ready to go for him whenever his stomach decides to let him know he’s hungry. But then I got inspired. You see, I almost always make my coleslaw without carrots. I really like the way they taste in coleslaw if they’re shredded or grated, but I’m usually to lazy to go that extra step to add them. But, since I had a few handfuls of shredded carrots, I figured they should be turned into coleslaw. From there, I figured I wanted to make something different than the other coleslaws I’ve made. Then I saw the jalapeno in the produce drawer and wanted to use it up. At that point I realized I needed to make a dressing that was worthy of these ingredients, along with some cabbage and cilantro.
I knew I wanted to incorporate some garlic and cumin in my dressing. I looked in my produce drawer and grabbed an orange and a couple limes. You always need an oil so I went with the old standby – olive oil. Then I wanted to add a little more punch, so I decided to add some chili powder too. Oh man, I totally winged it and it turned out so wonderful! Fast. Easy. Healthy. Done.
Citrus Cumin Vinaigrette
- 1/4 cup lime juice freshly squeezed
- 1/4 cup orange juice freshly squeezed
- 1 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 2 cloves garlic chopped
- 1/2 cup olive oil
- To make dressing, combine lime juice, orange juice, cumin, chili powder, garlic, and olive oil in blender and process until smooth.