This chili lime vinaigrette is a super simple recipe, using only 6 common ingredients, and requires zero skill. Better yet, this dressing uses NO oil, making it a perfectly healthy option, without sacrificing on bold flavours.
Salad dressings and vinaigrette’s are very easy to make at home. Not to mention, store bought salad dressings are often full of added preservatives and ingredients that no one can pronounce!
I have rule of thumb when buying anything in package or carton at the grocery store. Basically, anything that isn’t an ingredient, but rather lists ingredients, I tend to analyze thoroughly. Is it just me? Tell me I’m not alone in this. So as I was saying…my rule of thumb. If I cannot pronounce the ingredient, or if there is some kind of abbreviated ingredient, I put it back. I mean, 99% of the time anyways. I am still human after all. But when it comes to salad dressings, given how EASY they are to make at home, it’s a no brainer.
This chili lime vinaigrette is SO easy to make.
It uses only 6 ingredients, many of which can be substituted if you don’t have them all available. For instance, if you don’t have white wine vinegar, you can sub for apple cider. If you don’t have tamari or soy sauce, just add a little salt instead. Get creative! Make it work with whatever you have in your fridge and pantry.
So, what are you waiting for? Give this dressing a try on your next salad. I used this salad dressing with my 7 layer spinach salad, and the combo was fantastic!
Ingredients
- 1 lime zested & juiced
- 1/4 cup white wine vinegar
- 1 tbsp tamari or soy sauce if not avoiding gluten
- 1 tbsp maple syrup
- 1/2 tsp garlic powder
- 1/2 tsp cayenne or to taste
Instructions
- Combine all ingredients in a small bowl and mix well.
- Transfer to an airtight container and refrigerate for at least 30 minutes and use with your favourite salads. Make sure to give it a good shake or stir before serving.
I gave it a four only because the time factor. It isn’t a quick dish to make like I was expecting but it made up for it in satisfaction! Also, we had to cook these for about 25-30 minutes to reach a “bubbly” stage instead of the 15 minutes the recipe suggests
Overall was a hit with the husband! I did add more seasonings such as cumin and paprika for a bolder Spanish flare. Since hubby is on an oil free diet I left out the oil and the dish still held up well! I was hesitant to blend the tofu up but I was pleasantly surprised by the results, I didn’t expect it to cook up well at all but it did!
This will be a repeat dish at our house!
Oops, wrong recipe review!!!