Salad Dressings/

Lime-Cilantro Vinagreta

Aderezo de Limón y Cilantro
Recipe from Season 7, Mexico —One Plate at a Time
Servings: 11/4 cups


  • 3/4cup vegatable oil, olive oil or a mixture of the two
  • 1/3cup fresh lime juice
  • 1/2teaspoon grated lime zest (colored rind only)
  • 1/2cup packed cilantro, thick lower stems broken off
  • Fresh hot green chile to taste (I like 2 serranos or 1 jalapeno), stemmed and roughly chopped (optional)
  • 1scant teaspoon Salt


Combine all ingredients in a blender jar and blend until smooth. Taste and add more salt if you think it needs it - keeping in mind that dressings should be highly seasoned. Pour into a jar, secure the lid and refrigerate until ready to use. Shake well immediately before use.


  1. This sounds delicious. When living in Seattle there was a Mexican restaurant in West Seattle that served a coleslaw that had a clear dressing and it was hot. It had bits of very petite diced tomato slices of pickled jalapenos and the waiter said that the liquid was a combination of orange juice & lime juice but you could not truly taste either of those flavors as dominate but the dressing was delicious and I love that particular
    coleslaw, I have tried and tried to mix the orange and lime juice to where neither is dominate and have failed miserably. Being diabetic I can’t handle a coleslaw that has mayonnaise & sugar in it, it’s just too sweet. Could you give me any suggestions as to how to duplicate that dressing? Or do you have a recipe similar to it and if so, which book is it in?thank you Margo Haynes

    1. Well Christine, I would test it out. Make your favorite salad and put it on a small section of your salad and see if you like it. 🙂

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