This quick-to-fix vinaigrette doubles as a marinade and dipping sauce. Adjust the amount of sugar according to taste.
This recipe goes with Shrimp, Watermelon, and Halloumi Kabobs
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Total: 5 Minutes
- 1 cup red wine vinegar
- 1/3 cup chopped fresh cilantro
- 2 tablespoons seeded and minced jalapeño pepper
- 1 tablespoon sugar
- 2 tablespoons lime zest
- 1/4 cup fresh lime juice
- 2 tablespoons Dijon mustard
- 2 garlic cloves, pressed
- 1 teaspoon kosher salt
- 1 cup canola oil
- Whisk together vinegar, cilantro, jalapeño pepper, sugar, lime zest, lime juice, Dijon mustard, garlic, and kosher salt until blended. Add canola oil in a slow, steady stream, whisking constantly until smooth.
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