Combine this dressing with shredded cabbage, carrot and/or julienned sweet pepper from this week’s harvest and make a fantastic slaw. Adjust the recipe to the amount of cilantro you have available.
2/3 cup packed cilantro leaves
2/3 cup fresh lime juice
1/4 cup apple cider vinegar
1 tablespoon ground cumin
2 to 4 dashes hot pepper sauce
Pinch of salt
1/4 cup canola oil
Place all ingredient except the oil in a blender. Turn on blender and add oil very slowly, until well blended. Add a little water is mixture is too thick.
Makes about 1 1/4 cups.
From “From Asparagus to Zucchini, A Guide to Cooking Farm-Fresh Seasonal Produce,” Madison Area CSA Coalition, 2004.