Best 4 Honey Cumin Vinaigrette Recipes

Indulge in a delightful culinary journey with our curated collection of honey-cumin vinaigrette recipes. These versatile dressings, boasting a harmonious blend of sweet and savory flavors, are the perfect complement to a wide array of salads, grilled meats, and roasted vegetables. From the classic Honey-Cumin Vinaigrette to the tangy Orange-Honey-Cumin Vinaigrette and the spicy Sriracha-Honey-Cumin Vinaigrette, each recipe offers a unique twist on this beloved dressing. With step-by-step instructions and a treasure trove of flavor combinations, this article is your ultimate guide to creating extraordinary honey-cumin vinaigrettes that will elevate your everyday meals to gourmet experiences.

Here are our top 4 tried and tested recipes!

HONEY CUMIN VINAIGRETTE

Honey Cumin Vinaigrette image

A very tropical tangy dressing, excellent when paired with Recipe #31032, another recipe I have posted.

Provided by Meghan

Categories Salad Dressings

Time 5m

Yield 2/3 cup

Number Of Ingredients 5

Ingredients

1/2 cup orange juice
1 -2 tablespoon olive oil
1 tablespoon honey
2 -3 teaspoons lime juice, to taste
1/4 teaspoon ground cumin

Steps:

Mix all ingrediets together well.

CUMIN HONEY VINAIGRETTE

Cumin Honey Vinaigrette image

The honey mellows the vinegar just enough to make this an ideal dressing for vegetables and grains.Found in the cookbook "Celebrate! The Basics."

Provided by nemokitty

Categories Salad Dressings

Time 10m

Yield 1/2 cup

Number Of Ingredients 6

Ingredients

2 tablespoons red wine vinegar
1 teaspoon ground cumin
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 cup extra virgin olive oil
salt and pepper

Steps:

Whisk the vinegar, cumin, mustard, honey, salt and pepper in a small bowl. Whisking constantly, drizzle in the olive oil. Continue whisking until the dressing is slightly thickened.
Store in a covered container in the refrigerator for up to 3 days. Bring to room temperature before use, rewhisking as necessary.

HONEY CUMIN BANANA VINAIGRETTE

Honey Cumin Banana Vinaigrette image

This is from the Dean Ornish diet for preventing or treating heart disease. It is fat free: the banana imitates the texture and viscosity of oil. Serve over salad greens or over cold steamed vegetables. Cooking time is actually chilling time.

Provided by echo echo

Categories Salad Dressings

Time 1h2m

Yield 3/4 cup

Number Of Ingredients 8

Ingredients

1 medium ripe banana
1/2 cup water
2 tablespoons sherry wine vinegar
1 tablespoon grainy mustard
1 tablespoon honey
1 tablespoon ground cumin
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

Place ingredients in blender in the order given.
Blend on high speed 1 minute until creamy and smooth.
Refrigerate 1 hour before using.

CHOPPED SALAD WITH CUMIN-HONEY VINAIGRETTE

CHOPPED SALAD WITH CUMIN-HONEY VINAIGRETTE image

Categories Leafy Green Vegetable Side No-Cook Vegetarian

Yield 6 to 8 servings

Number Of Ingredients 18

Ingredients

1 large red onion, diced
2 large avocados, peeled, pitted and diced
1 large red bell pepper, seeded and diced
1 English cucumber, trimmed, peeled and diced
6 medium radishes, trimmed and diced
1 cup pitted black olives, diced
Cumin-Honey Vinaigrette:
(makes 1-1/2 cups)
4 tablespoons plus 2 teaspoons fresh lemon juice
1-1/2 tablespoons honey
1-1/2 tablespoons chopped fresh parsley
1-1/2 tablespoons chopped fresh cilantro
1-1/2 tablespoons ground cumin
1 tablespoon seeded minced jalapeno peppers
1 cup extra virgin olive oil
Salt and freshly ground pepper to taste
1 large head iceberg lettuce, diced
1 (5 ounce) bag mixed baby spring salad greens

Steps:

In a large bowl, combine onion, avocados, bell pepper, cucumber, radishes, and black olives. In a blender, combine lemon juice, honey, parsley, cilantro, ground cumin, jalapeno peppers. Start the motor and gradually add the olive oil through the feed hole in the cap. Taste and season with salt and pepper. Add 3/4 cup of the vinaigrette to the diced vegetables and mix well. Set aside at room temperature to marinate for 15 minutes. Place diced iceberg lettuce and the aby spring salad greens in a large bowl and toss with 1/4 cup of the vinaigrette. Transfer half of the dressed greens to a large salad bowl, top with half of the marinated vegetables, the remaining greens and the remaining vegetables. Serve, passing remaining vinaigrette separately.

Tips:

To make the most flavorful vinaigrette, use good-quality honey and olive oil.
If you don't have ground cumin, you can use whole cumin seeds and toast them in a dry skillet over medium heat until fragrant, about 2 minutes. Then, grind them in a spice grinder or mortar and pestle.
If you want a sweeter vinaigrette, add more honey. If you want a more savory vinaigrette, add more cumin.
The vinaigrette can be made ahead of time and stored in the refrigerator for up to 2 weeks.
Use the vinaigrette to dress salads, grilled vegetables, or roasted chicken.

Conclusion:

This Honey Cumin Vinaigrette is a versatile and flavorful dressing that can be used on a variety of dishes. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a new dressing, give this one a try!

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