Sweet raisins, honey and carrot juice balance the heat of crushed red pepper in this brightly colored vinaigrette.

Ellen Ecker Ogden
Source: EatingWell Magazine, March/April 2009




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; protein 0.3g 1% DV; carbohydrates 2.9g 1% DV; exchange other carbs; dietary fiber 0.3g 1% DV; sugars 1.9g; fat 4.8g 7% DV; saturated fat 0.7g 3% DV; cholesterolmg; vitamin a iu 2024.5IU 41% DV; vitamin c 1.3mg 2% DV; folate 1.4mcg; calcium 7.3mg 1% DV; iron 0.1mg 1% DV; magnesium 3mg 1% DV; potassium 52.9mg 2% DV; sodium 56.6mg 2% DV; thiaminmg 1% DV.

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