Tired of boring salads? Say hello to your new favorite dressing! This Serrano Chili and Cilantro Dressing is a game-changer. It’s brilliantly green, bursting with zesty, fresh flavor, and has just the right amount of spicy kick. The best part? It comes together in under a minute and is incredibly versatile. Drizzle it on everything from tacos to tofu for an instant flavor upgrade!
Ingredients
• Serrano Chili and Cilantro Dressing
• 2 serrano chilies, chopped
• 1 large bunch cilantro, about 2 cups / 500 mL loosely packed leaves
• 1/3 cup / 85 mL lemon or lime juice
• 2 tablespoons / 30 mL hemp seed or extra-virgin olive oil
• 1 tablespoon / 15 mL tamari or soy sauce
• 1 clove garlic, chopped
Instructions
1. Place the serrano chilies, cilantro, lemon juice, oil, tamari, and garlic into a blender.
2. Blend on high for 20 seconds. Scrape down the sides of the blender with a spatula.
3. Blend for another 10 seconds, or until the dressing is completely smooth and vibrant green.
Nutritional Information
• Yields: 3/4 cup / 185 mL
• Serving Size: 2 tablespoons / 30 mL
• Per serving
• Calories: 40
• Fat: 5 g
• Carbohydrate: 2 g
• Protein: 0.5 g
• Sodium: 171 mg
• Percentage of calories from: Protein 4%, Fat 82%, Carbohydrate 14%
Pro Tips
• Control the Heat: For a milder dressing, remove the seeds and membranes from the serrano chilies before blending, or start with just one chili and add more to taste.
• Creamy Variation: For a rich, creamy texture, add half an avocado or a quarter cup of raw cashews (soaked for 15 minutes in hot water) to the blender.
• Proper Storage: Store the dressing in an airtight jar in the refrigerator for up to one week. The dressing may separate, so give it a good shake before each use.
FAQ
Q: Is this serrano cilantro dressing gluten-free
A: Yes, this dressing can easily be made gluten-free. Simply use tamari, which is typically gluten-free, instead of soy sauce. Always check the label on your tamari to be certain.
Q: How can I make this dressing creamy without dairy
A: For a rich, creamy, and completely dairy-free texture, add half an avocado or a quarter cup of raw cashews to the blender. If using cashews, soak them in hot water for 15 minutes first for the smoothest result.
Q: What vegetarian proteins pair well with this dressing
A: This dressing is incredibly versatile for vegetarian meals. Use it as a marinade for tofu or tempeh, drizzle it over roasted chickpeas, or toss it with black beans and corn for a zesty taco salad.
Q: How long does this homemade cilantro dressing last in the fridge
A: Store the dressing in an airtight container or jar in the refrigerator for up to one week. The ingredients may separate, so be sure to give it a good shake before each use to recombine everything.
