Chili Lime Vinaigrette
This lime vinaigrette is bright, citrusy, and just a little bit spicy. It will take everything from side salads to taco salads to the next level. And the best part is it’s so easy to make!
Teach me how to make this chili lime vinaigrette!
This dressing requires only a handful of ingredients. You probably have most of what you need at home in your pantry. Let’s go!
Step 1: Mix it up
Take a wide-mouth mason jar with a tight-fitting lid, add lime juice, lime zest, red wine vinegar, soy sauce, honey, extra virgin olive oil (or another neutral-flavored oil like avocado oil), garlic, cumin, salt, and red pepper flakes. Tighten the lid, and shake vigorously!
Protip: You control the spice!
The red pepper flakes in the recipe will provide just the slightest bit of heat. However, if you’re a fan of spicy foods, you can increase the amount to really amp up the heat!
We prefer to mix ours up in a mason jar so we have one less thing to wash. But you can use a blender or food processor if you prefer a smoother dressing.
Step 2: Chill it down
Take your freshly mixed-up lime vinaigrette and tuck it away in the fridge to let the flavors infuse. Because this dressing has a mix of fresh and dried ingredients, we recommend letting it sit in the fridge for at least a few hours before using it. But if you’re in a hurry, a quick 30-minute chill will be fine!
When it’s time for dinner, let the dressing rest on the counter for a few minutes to loosen it up. Then shake and pour! Pop the lid back on the mason jar and stash it back in the fridge when you’re finished. It’ll last for up to two weeks when kept in an airtight container in the fridge!
Protip: Take the chill off
If you’ve pulled your vinaigrette out of the fridge and it appears hard or chunky, don’t panic! Olive oil hardens a little bit in the fridge—it’s completely natural. Simply let it warm up a little bit, give it a good shake, and it’ll be good as new!
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Can I make this vinaigrette vegan or gluten-free?
This chili lime vinaigrette can easily be made gluten-free and vegan! To make it gluten-free, substitute tamari or coconut aminos for the soy sauce. To keep it vegan, swap in maple syrup or agave syrup for the honey in a 1:1 ratio.
How can I use this lime vinaigrette?
- As a marinade for chicken, shrimp, or seafood
- As the dressing for this vegetarian taco salad in a jar
- As a flavor booster for your favorite taco meat
- Or drizzled over tacos, veggies, or sliced tomatoes!
Chili Lime Salad Dressing Recipe
Ingredients
- Zest and juice of 2 limes about 4 tablespoons juice and 3 teaspoons lime zest
- ¼ cup red wine vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey
- ⅓ cup extra virgin olive oil
- 1 clove garlic finely minced OR 1 teaspoon garlic powder
- ½ teaspoon red pepper flakes
- 1 teaspoon ground cumin
- ½ teaspoon salt
Instructions
- Combine all ingredients in a jar with a tight-fitting lid, shake until well combined.
- Refrigerate and let flavors blend for at least 30 minutes, preferably 2 hours, before serving.
Video
Nutrition
Looking for more homemade salad dressings?
We have a whole collection of salad dressing recipes, including:
- Greek Yogurt Ranch Dressing
- Lemon Vinaigrette
- Balsamic Vinaigrette
- Honey Mustard Dressing
- Italian Dressing
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