nutritional information

Per 2-Tbs. serving:

  • Calories: 25
  • Protein: <1 g
  • Total Fat: <1 g
  • Saturated Fat: <1 g
  • Carbohydrates: 6 g
  • Cholesterol: 0 mg
  • Sodium: 526 mg
  • Fiber: 3 g
  • Sugar: 2 g
Vegan Gluten-Free

Raspberry-Cilantro Vinaigrette

Makes 1/2 cup dressing

30 minutes or fewer

Blended fresh (or frozen) raspberries give this vinaigrette body so there’s no need for oil. Umeboshi vinegar, a Japanese condiment made with umeboshi plums, adds a full-flavored dimension that is sweet, tart, and salty all at once.
  • 6 oz. fresh raspberries, washed and picked over (1 cup)
  • ½ cup loosely packed cilantro leaves
  • 2 tsp. umeboshi vinegar, such as Eden Ume Plum Vinegar
  • 1 Tbs. chopped shallot

Place all ingredients in mini food processor or chopper. Add 1/4 cup water, and blend until smooth. Season with salt and pepper, if desired.

July/August 2013 p.44

you might also like


I couldn't wait to make this-I set out early this morning to hit the farmers market for fresh raspberries and cilantro, then drove to Whole Foods for the vinegar! Came home and whipped it up! It's horrible! Too salty for me! I will try it again with champagne vinegar!

Laura - 2013-06-29 19:05:16