Cumin-Lime Dressing

Name: Cumin-Lime Dressing
Prep time: 10 min
Total time: 10 min
Yield: about 2 cups (480 ml)
Cuisine: Asian
Ingredients: 1/4 cup (50 g) Sugar; 1/3 cup rice wine vinegar (80 ml) Rice Vinegar; 1/3 cup fresh (80 ml) Lime Juice; 1 1/2 tsp kosher (9 g) Salt; 3/4 tsp cumin powder (1.5 g) Cumin; 3 cloves Garlic; 1/4 cup (40 g) Red Onion; 1 bunch (45 g) Cilantro; 1/2 cup EVOO (120 ml) Olive Oil

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

DRESSING · DESI SALAD & CUCUMBERS

In the published recipe, this is the dressing for desi salad.

Meherwan Irani's cumin-lime dressing for desi salad.

On the jar

CUMIN-LIME

Method: blend
Yield: about 2 cups
Ingredients: 9

Blender sauce. Cook from the recipe

Ratio

Rice Vinegar 80 mlLime Juice 80 mlOlive Oil 120 ml

Ingredients

Sugar1/4 cup (50 g)
Rice Vinegar1/3 cup rice wine vinegar (80 ml)
Lime Juice1/3 cup fresh (80 ml)
Salt1 1/2 tsp kosher (9 g)
Cumin3/4 tsp cumin powder (1.5 g)
Garlic3 cloves
Red Onion1/4 cup (40 g)
Cilantro1 bunch (45 g)
Olive Oil1/2 cup EVOO (120 ml)

Where it sits

One of 719 vinaigrettes in the catalog, with 9 ingredients against a median of 6.

Its fat to acid ratio is 0.8:1, higher than 8% of the catalog’s vinaigrettes (median 2.4:1), a sharper mix for the category.

The acid here is rice vinegar and lime juice. In this category chefs also reach for lemon juice (160 recipes), red wine vinegar (125), and Sherry vinegar (110).

The fat here is olive oil. In this category chefs also reach for grapeseed oil (75 recipes) and canola oil (34).

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

Cumin-Lime 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:

4 kitchens · 7 stars · 3 national awards

Yogurt DressingNATIONAL AWARD WINNEROn the jar: SWEET YOGURT
Lemon Ginger Vinaigrette★ STARRED KITCHENOn the jar: LEMON-GINGER
Asia-Vinaigrette★★★ KITCHENOn the jar: ASIA
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Indian-American chef of Chai Pani in Asheville and Atlanta; James Beard Outstanding Restaurant 2022. Indian street food and chutneys scaled to a multi-city group (Botiwalla, etc.).

Adapted from a Meherwan Irani recipe (Meherwan Irani Chai Pani / Spicewalla).

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 Meherwan Irani Chai Pani / Spicewalla (published as “Cumin-Lime Dressing”). Full citation lives in Provenance.

Companion jar