Lime Cumin Dressing

Name: Lime Cumin Dressing
Prep time: 10 min
Total time: 10 min
Yield: about ½ cup (130 ml)
Cuisine: Latin
Ingredients: 1 small clove Garlic; 1/2 tsp sea salt (2.5 ml) Salt; grated zest of 2 limes Lime Zest; 3 Tbsp (45 ml) Lime Juice; about 1½ scallions (20 g) Scallion; 1 Tbsp, seeded and finely diced (optional) (15 ml) Jalapeno; 1/2 tsp cumin seeds (2.5 ml) Cumin; 1/2 tsp coriander seeds (2.5 ml) Coriander Seed; 1/4 tsp dry mustard (1.25 ml) Dry Mustard; 1/4 tsp sweet paprika (1.25 ml) Paprika; 4 Tbsp (60 ml) Olive Oil; 2 Tbsp finely chopped (30 ml) Cilantro

Independent adaptation of a publicly published Deborah Madison recipe. Not affiliated with, sponsored by, or endorsed by Deborah Madison.

DRESSING · CITRUS-AVOCADO SALADS & ORANGES & SHREDDED RADICCHIO

A dressing for citrus-avocado salads & oranges & shredded radicchio.

Madison's lime cumin dressing.

On the jar

LIME-CUMIN

Method: blend
Yield: about ½ cup
Ingredients: 12

Blender sauce. Cook from the recipe

Ratio

Salt 3 mlLime Juice 45 mlJalapeno 15 mlCumin 3 mlCoriander Seed 3 mlDry Mustard 1 ml

Ingredients

Garlic1 small clove
Salt1/2 tsp sea salt (2.5 ml)
Lime Zestgrated zest of 2 limes
Lime Juice3 Tbsp (45 ml)
Scallionabout 1½ scallions (20 g)
Jalapeno1 Tbsp, seeded and finely diced (optional) (15 ml)
Cumin1/2 tsp cumin seeds (2.5 ml)
Coriander Seed1/2 tsp coriander seeds (2.5 ml)
Dry Mustard1/4 tsp dry mustard (1.25 ml)
Paprika1/4 tsp sweet paprika (1.25 ml)
Olive Oil4 Tbsp (60 ml)
Cilantro2 Tbsp finely chopped (30 ml)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Lime Cumin Dressing wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 3 stars · 4 national awards

Scallion Lime DressingNATIONAL AWARD WINNEROn the jar: HERBY
Coconut DressingNATIONAL AWARD WINNEROn the jar: COCONUT
Buttermilk Ranch DressingNATIONAL AWARD WINNEROn the jar: RANCH
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Deborah Madison is a cookbook author working in Vegetarian / farmers-market American; recognized with James Beard Book Award 1998 (Vegetarian Cooking for Everyone); James Beard Book Awards 2002, 2014; Cookbook Hall of Fame 2016.

Originally published as Lime-Cumin Dressing.

Adapted from a recipe published by Deborah Madison in In My Kitchen (Ten Speed Press) via jamesbeard.org.

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from In My Kitchen (Ten Speed Press) via jamesbeard.org (published as “Lime-Cumin Dressing”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar