Sweet & Tangy Green Chile-Chipotle-Cilantro Dressing. Oil-free.

 

Green Chile Dressing An Unrefined Vegan

One of the biggest stumbling blocks I encountered after making the decision to severely reduce the amount of oil I used in cooking and baking was how to make salad dressing.  I was completely stumped.  Red wine vinaigrette with copious amounts of olive oil had been my go-to dressing.  For ideas I turned to Ann Esselstyn’s recipes in Prevent and Reverse Heart Disease.  They filled the gap, but I wasn’t thrilled with them; I needed a whole heck of a lot more flavor.  Adding nuts to a basic oil-free dressing created that nice, creamy richness I craved and took the edge off of the tang of vinegar.  From there it was just a matter of adding my favorite flavors.

After you’ve made this dressing, be sure and make my Mexican-Spiced Roasted Vegetable Sandwich…It’s one of my most popular recipes.

Mexican-Spiced Roasted Veggie Sandwich An Unrefined Vegan

Oil-free Sweet & Tangy Green Chile-Chipotle-Cilantro Salad Dressing
Serves 8
Rev up your salad with this spicy, tangy, beer-soaked yet oil-free salad dressing that just happens to be loaded with healthy ingredients.
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Total Time
10 min
Total Time
10 min
81 calories
9 g
0 g
4 g
2 g
1 g
70 g
26 g
3 g
0 g
3 g
Nutrition Facts
Serving Size
70g
Servings
8
Amount Per Serving
Calories 81
Calories from Fat 37
% Daily Value *
Total Fat 4g
7%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 26mg
1%
Total Carbohydrates 9g
3%
Dietary Fiber 1g
5%
Sugars 3g
Protein 2g
Vitamin A
6%
Vitamin C
34%
Calcium
2%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/4 cup apple cider vinegar
  2. 1/2 cup water
  3. 1/2 cup lager beer
  4. 1/2 cup cashews
  5. 1/4 cup pepitas
  6. juice of 1 lime
  7. 2 oz. chopped green chiles
  8. 1 tsp. cumin
  9. 1/2 tsp. Chipotle Tabasco
  10. 1/8 tsp. chile powder
  11. 1/8 tsp. coriander
  12. pinch salt & black pepper
  13. small handful of cilantro
  14. 1 small nub of fresh turmeric
  15. 1 clove garlic
  16. 1 date
Instructions
  1. Combine all ingredients in a blender and process until very smooth.
beta
calories
81
fat
4g
protein
2g
carbs
9g
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an unrefined vegan http://anunrefinedvegan.com/
Green Chile Dressing An Unrefined Vegan

Green Chile Dressing An Unrefined Vegan

 

50 thoughts on “Sweet & Tangy Green Chile-Chipotle-Cilantro Dressing. Oil-free.

  1. rika@veganmiam.com

    Lager beer?! That sounds pretty awesome for an ingredient in this dressing, plus it’s oil-free, which is double fantastic! Love the ingredients altogether: cilantro, green chile and chipotle. Sounds smoky, fresh and spicy! Thanks for sharing x

    Reply
    1. An Unrefined Vegan

      You’ll find it in the hot sauce aisle next to regular Tabasco – or just use some puréed chipotle in adobo sauce (mmmm!). I also just “found” Green Pepper Tabasco sauce – so good!

      Reply
  2. emmycooks

    Beer! This sounds amazing! I haven’t experimented much with nuts in oil-free dressings but I loved the avocado-based one I made for the VVP. Gotta try this next!

    Reply
  3. Sarah

    Chipolte Tabasco sauce is my husband’s favorite go-to flavoring 😛 He goes through a bottle like every 1-2 months! Held love this, and the baby can have pumpkin seeds 🙂 I might see how it’d taste with all seeds and no cashews, so he can have it.

    Reply
  4. Angela @ Canned Time

    I’ve been doctoring up Red Wine Vinegar for 2 years now for my dressings and have tried so many ways to get some thickness…this is awesome! I got 15 bottles of red wine vinegar on sale years ago so it’s my go to dressing base but I can’t ever get the creaminess I want. I wonder if sunflower seeds would work as well as cashews to cut down a little cost (I go through A LOT of salad dressing)
    I love your spicy background too. I’m always throwing in lots of black or red pepper in mine. The cilantro is brilliant to thicken as well. With all those flavors, the greens are really irrelevant…HE, HE!

    Reply
  5. Brittany

    Nuts have become a staple in any sauce I make, they add depth that is just not found with most other oils and flavors! This looks and sounds amazing! I would love this on pasta!

    Reply
  6. narf77

    That 1/2 up of lager looks like a “what the hell!” moment to me ;). Steve has a bbq veg recipe that started with sliced capsicum (bell peppers), mushrooms and onions all fried together to an homogenous delicious tangle that he decided “what the hell!” and tipped some of his beer into while he was bbqing. The result was scrumptious and is a family bbq regular through summer. Love this recipe and your inventiveness. There are always shiny rainbows in your posts to lure we mid winterites up to your sunnier climes. Cheers for this one, it’s going into my “summer happiness” folder. By the time summer gets round to tapping at the door I will have an entire book of scrumptious gorgeousness courtesy of you wonderful vegan food bloggers in the north 🙂

    Reply
      1. narf77

        Especially when you have drunk most of the lager (and it’s friends) before you start to cook…THAT is the stuff that inventions are made of 😉

  7. tinykitchenstories

    What kind of green chilies do you use, Annie? Poblano? Anaheim? Jalapeno? I wonder how the dressing would taste if the chilies were roasted… Either way, I’m definitely making this. Thank you!

    Reply
  8. A Tablespoon of Liz

    This looks so good, I love cilantro! I’m always looking for good salad dressing recipes… It always seems like so many dressings are so unhealthy, which is sad, because the salad you put them on is healthy!

    Reply
  9. Pingback: Mexican-Spiced Roasted Vegetable Sandwich with Green Chile-Chipotle-Cilantro Dressing | anunrefinedvegan

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