Sweet raisins, honey and carrot juice balance the heat of crushed red pepper in this brightly colored vinaigrette. Source: EatingWell Magazine, March/April 2009

Ellen Ecker Ogden


Ingredient Checklist


Instructions Checklist
  • Heat mustard seeds, coriander and cumin in a small dry skillet over medium heat until fragrant, 2 to 3 minutes. Add carrot juice and simmer over medium heat until reduced by half, about 3 minutes.

  • Place raisins in a blender and add the hot juice. Let stand for 5 minutes to plump the raisins. Then add vinegar, cilantro, yogurt, honey, crushed red pepper, salt and pepper and blend until combined. Pour in oil and blend until smooth, about 1 minute.


Make Ahead Tip: Cover and refrigerate for up to 3 days.

Nutrition Facts

55 calories; 4.8 g total fat; 0.7 g saturated fat; 57 mg sodium. 53 mg potassium; 2.9 g carbohydrates; 0.3 g fiber; 2 g sugar; 0.3 g protein; 2024 IU vitamin a iu; 1 mg vitamin c; 1 mcg folate; 7 mg calcium; 3 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
This was amazing. Great combination of flavors. Wasn't too sure about the odd combination of ingredients but it really works. Have already made it 2 times in the last 3 days and will definitely make it again. Read More
Rating: 4 stars
This is one of my favorites dressings! I keep it on hand. Read More