Raspberry-Cilantro Vinaigrette


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.

  • 1Servings


  • 6 oz. fresh raspberries, washed and picked over (1 cup)
  • 1/2 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.

Nutrition Information

  • Calories: 25
  • Carbohydrate Content: 6 g
  • Fat Content: 0.5 g
  • Fiber Content: 3 g
  • Protein Content: 0.5 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 526 mg
  • Sugar Content: 2 g