Tangy Cilantro-Coconut Dressing

Tangy Cilantro-Coconut Dressing

Rated:
Recipe Rating: 3.21273
Makes about 3/4 cup
Dress salad greens with this lime juice and coconut milk dressing, spiked with fresh jalapeño and coconut oil. It’s equally good as a marinade or drizzled over hot rice, quinoa or couscous.
Ingredients: 
  • 1/2 cup lightly packed fresh cilantro leaves
  • 1 teaspoon finely grated lime zest, plus 1/4 cup lime juice
  • 1/4 cup well-stirred canned coconut milk
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon Dijon mustard
  • 1 jalapeño pepper, seeded and roughly chopped
  • 1/4 cup coconut oil, melted
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Method: 
Combine cilantro, lime zest and juice, coconut milk, salt, sugar, mustard and jalapeño in a blender and purée until very smooth, about 1 minute. With the motor running, slowly drizzle in coconut oil until an emulsion forms. Use dressing immediately, or cover and refrigerate for up to 3 days. Allow dressing to come to room temperature before serving.
Nutritional Info: 
Per Serving: Serving size: 2 tablespoons, 100 calories (100 from fat), 11g total fat, 10g saturated fat, 210mg sodium, 2g carbohydrates.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.