It’s rhubarb season, and making your salad dressing is a great way to elevate any dish. With just a few simple ingredients, you can whip up a flavorful Lemon Rhubarb Vinaigrette in under five minutes. Homemade dressings add a fresh, personal touch to even the easiest meals.
Why I Love This Recipe
I love this vinaigrette because it always brings a burst of spring to my meals, whether drizzled over fresh greens or roasted veggies.Â
Here’s why:
Versatile – It works beautifully in various dishes, from salads to roasted veggies, or even as a marinade for grilled chicken or fish.
Customizable – I can easily adjust the flavors, adding more lemon for acidity or extra Honey Rhubarb Compote for sweetness.
Seasonal – Rhubarb is a springtime staple, and this vinaigrette perfectly highlights its fresh, tangy flavor.
Better Than Store-Bought – This recipe is fresher than store-bought dressings!
Tools
Jar with a lid or small bowl – For mixing the vinaigrette ingredients. Shaking in a jar makes it easy, but whisking in a bowl works just as well.
Whisk – If you’re using a bowl, a whisk is handy for blending the ingredients smoothly.
Citrus juicer
Measuring spoonsÂ
Ingredients and Substitutions
Once you have your Rhubarb Compote ready to go, you just 5 ingredients for this simple and easy Rhubarb vinaigrette.Â
Lemon – When making this vinaigrette, I tend to go a little heavier on the lemon juice because I love a dressing with that extra punch of acidity.Â
Dijon Mustard
HoneyÂ
Kosher Salt or Sea salt
Black Pepper
Here are 3 substitutions you can make for this Lemon Rhubarb Vinaigrette:
Rhubarb Jam Substitute: If you don’t have rhubarb compote or jam, you can use a tart fruit sauce like cranberry or apricot jam to keep that sweet-tart balance.
Extra Virgin Olive Oil Substitute: Avocado oil, or another vegetable oil, can be used as an alternative to olive oil.
Lemon Juice Substitute: Swap lemon juice with lime juice or apple cider vinegar, red wine vinegar, or even white balsamic vinegar for a different type of acidity while still maintaining the vinaigrette’s brightness.
Honey Substitute:Â You can replace honey with maple syrup or agave nectar for a similar sweetness. This makes the recipe vegan-friendly.
How to Make this Lemon Rhubarb Vinaigrette
Add ingredients: Place all the ingredients into a mason jar (with a lid) or a bowl.Â
Shake or whisk: If using a mason jar, secure the lid and shake vigorously until everything is well combined. If using a bowl, whisk until the ingredients emulsify and create a smooth, cohesive vinaigrette.
Taste and adjust: Give the vinaigrette a taste and adjust to your liking. Add more lemon juice if you prefer it more acidic, or just a touch of honey want less sweetness. Find your perfect balance. Salt and pepper can also be adjusted as needed.
How To Serve
Here are 3 healthy recipes that use Lemon Rhubarb Vinaigrette:
Drizzled over a fresh green salad – Toss it with fresh greens, herbs, and seasonal vegetables like asparagus, radishes, red onion, and cucumbers for a bright and tangy salad.
Over roasted veggies – Try it in a roasted sweet potato salad with sweet potatoes, shaved and roasted Brussels sprouts, and a finishing drizzle of this vinaigrette for a flavorful, balanced dish.
In a grain bowl or pasta salad – Mix the vinaigrette into a hearty grain bowl with quinoa or farro, or pasta salad, adding roasted vegetables like bell peppers and green beans, nuts, and your favorite protein for a balanced, flavorful meal.
How To Store
Use immediately or store leftover dressing in the refrigerator for up to a week. Give it a shake before serving as the ingredients may separate over time.
Rhubarb
Every spring, when rhubarb appears at the farmer’s market, I can’t resist grabbing a few stalks. Rhubarb is a tart, crunchy vegetable that looks like celery but softens when cooked, with the tartness mellowing out. It’s versatile in the kitchen andused in both sweet and savory dishes, like this Lemon Rhubarb Vinaigrette. I love using it in salads, andgrain bowls, or drizzling it over proteins for a fresh, bright flavor.
Living in the Pacific Northwest, I’m lucky to access local rhubarb from the Hood River farmers market. If you’re in the area, don’t miss the chance to enjoy spring produce.
Rhubarb Cooking Ideas
Slice rhubarb for savory dishes like a sheet pan bake or mix it into a lemony salsa.
Try it in desserts like Rhubarb Muffins or the classic Strawberry Rhubarb Pie.
Cook it into a compote for smoothies, yogurt parfaits, or Lemon Rhubarb Vinaigrette.
Storage
Refrigerator: Wrap rhubarb stalks in a reusable produce bag or foil and store in the crisper for 2-3 weeks.
Freezer: Slice into 1-2 inch pieces, freeze on a baking sheet, then transfer to a freezer bag for up to a year.
More Favorite Recipes For Spring
Whether you are enjoying this recipe simple with mixed greens,or drizzled over roasted asparagus, this Lemon Rhubarb Vinaigrette will make your taste buds sing for spring.
Also, check out my article about Rhubarb and why it should be on your produce list for your next farmer’s market visit on Hood River Eats a blog that shares what’s going on with local food makers in Hood River and its surrounding communities.
Sweet Lemon Rhubarb Vinaigrette
Sarah Harper MS, RD, LDN
This Sweet Lemon Rhubarb Vinaigrette is sweet, sour, and perfect for drizzling over salads or grain bowls.
Place all the ingredients into a mason jar (with a lid) or a bowl.
Shake or whiskÂ
If using a mason jar, secure the lid and shake vigorously until everything is well combined. If using a bowl, whisk until the ingredients emulsify and create a smooth, cohesive vinaigrette.
Taste and adjust
Give the vinaigrette a taste and adjust to your liking. Add more lemon juice if you prefer it more acidic, or just a touch of honey want less sweetness. Find your perfect balance. Salt and pepper can also be adjusted as needed.
Learn how to make rhubarb jam! Rhubarb might not be on your regular shopping list, but it’s a springtime gem!
Raw rhubarb has a crunchy texture, similar to celery, but with an intense, lip-puckering tartness. The magic happens when you cook it down, rhubarb softens, and that harsh tartness mellows into the perfect balance of sweet and tangy.
Why You Will Love This Recipe
If you’re like me, finding rhubarb jam in the grocery store is nearly impossible. That leaves farmers markets or, better yet, making your jam right in your kitchen! Luckily, making Homemade rhubarb jam is easy and a great way to use spring rhubarb!Â
This is a small batch recipe and maybe the easiest way to make the perfect jam. No need for added pectin, knowledge of canning, or special equipment  such as a canning pot, jar lifter, or special canning jars either.Â
Just a few simple ingredients and a medium saucepan!
You won’t believe how easy and delicious this recipe is, with just 3 simple ingredients!
Fresh Rhubarb: Look for crisp, firm stalks that are tender when you slice them. The chopped rhubarb will bring that signature tart flavor and a perfect texture when cooked down.
Honey: I love using liquid honey like clover, orange blossom, or sage for a natural sweetness. You can also swap it for white sugar—adjust the amount based on your desired sweetness.
Lemon Juice: One lemon does double duty here! You’ll use both the juice and zest to brighten up the flavors and balance the tartness.
 Optional Add-Ins:
Strawberries: Add them for a delicious strawberry rhubarb jam.
Orange Juice & Zest: For a citrusy twist, use fresh orange juice and zest.
Red Pepper Flakes: If you’re craving a little heat, sprinkle in red pepper flakes for a spicy rhubarb jam.
How to Make This Easy Rhubarb Jam Recipe
Step 1: Combine Ingredients
Place the chopped rhubarb, honey (or sugar), lemon juice, and zest in a medium-sized saucepan.
Step 2: Cook on Medium-High Heat
Turn the heat to medium-high and cook for 5-10 minutes, stirring occasionally to prevent sticking.
Step 3: Simmer on Low Heat
Once the mixture begins to soften and release juices, reduce the heat to low. Continue cooking for 5 minutes, or until the rhubarb has fully broken down into a jam-like consistency.
Step 4: Cool and Store
Remove from heat and allow the jam to cool. Transfer to an airtight container and store in the fridge for up to two weeks or freeze for longer storage.Â
​
How to Use Rhubarb Sauce and Jam
Rhubarb jam is not only delicious but also incredibly versatile! Here are a few creative ways to incorporate it into your meals and snacks:
Spread on Toast: A classic, simple way to enjoy rhubarb jam for breakfast.
Fancy PB&Js: Upgrade your peanut butter and jelly sandwiches with a layer of rhubarb jam for a sweet and tart twist.
Turkey and Cheese Sandwich: Add a spoonful of jam to a turkey and cheese sandwich for a surprising pop of flavor.
Yogurt Parfaits: Layer it into yogurt parfaits with granola for a fruity, tangy touch.
Over Ice Cream: Drizzle over vanilla or strawberry ice cream for a homemade strawberry rhubarb sundae!
Baked Goods: Bake it into muffins, scones, or cakes for a fruity burst in every bite.
In Smoothies: Blend a spoonful into smoothies for added sweetness and tartness.
In a Vinaigrette: Whisk it into a vinaigrette and drizzle over springtime greens or a hearty grain bowl.
Storing Rhubarb Jam
This recipe can be stored in the refrigerator for up to 2 weeks or frozen for up to 6 months. Yes, you can freeze jars of jam—this is called freezer jam! It’s a fantastic option if you’re not quite ready to tackle traditional canning but still want to preserve your jam for longer.
I like to store my jam in half-pint jars with straight sides and a wide mouth. These are freezer-safe, making them perfect for batches of rhubarb jam that I can enjoy year-round!
Canning Rhubarb Jam
This year marks my first attempt at growing my rhubarb, and while I’m new to gardening, I’m also just beginning to explore the art of canning. I haven’t done much canning yet, but it’s a skill I’m excited to master!
If you’re ready to try canning, here’s some helpful information on how to use this recipe. Rhubarb jam is a great gift!
​
Rhubarb
What is Rhubarb and how does it taste?
Rhubarb is an early spring vegetable, but it’s often treated like a fruit in the kitchen. The vibrant pinkish-red stalks are the edible part of this hardy perennial plant, and the redder the stalk, the sweeter the flavor. Rhubarb has a tart, almost lemony sourness, which is why it’s often cooked with sugar to balance out its sharpness. It’s commonly paired with strawberries in desserts, making a perfect sweet-tart combination.
How to Cook with it
Rhubarb can be used in both sweet and savory dishes. Here are some ideas:
Savory Dishes: Slice it up and incorporate it into savory recipes like a chard stir-fry, or roast it alongside chicken for a unique flavor contrast.
Sweet Creations: Cook rhubarb down into a compote and use it in smoothies, yogurt parfaits, or even a Lemon Rhubarb Vinaigrette for a tangy salad dressing. The possibilities are endless!
Tip: Sometimes you’ll find rhubarb with green stalks—don’t worry, they’re completely edibleÂ
How to Store Rhubarb Stalks
Refrigerator: Wrap the stalks in a reusable produce bag, oraluminum foil, or store them in a covered container. Keep them in the crisper drawer of your fridge for 2-3 weeks.
Freezer: For long-term storage, slice the stalks into 1 to 2-inch pieces. Spread them in a single layer on a baking sheet and freeze for about 4 hours. Once frozen, transfer the pieces to a reusable freezer bag. Rhubarb can be stored in the freezer for 6 months to a year.
More Rhubarb Recipes?
Whether you are enjoying this recipe simply with some buttered toast or whisked into a vinaigrette and drizzled over an elegant mixed greens and herbs salad, your tastebuds will be singing its spring!
Also, check out my article about Rhubarb and why it should be on your produce list for your next farmer’s market visit on Hood River Eats a blog that shares what’s going on with local food makers in Hood River and its surrounding communities.
Easy Honey Rhubarb Jam
Sarah Harper MS, RD, LDN
Make this Easy Honey Rhubarb Jam and enjoy it so many ways, spooned over ice cream, in a yogurt parfait, or whisked into a vinaigrette.
2tbsplemon juiceor the juice of 1 lemon - optional
Instructions
Step 1: Combine Ingredients
Place the chopped rhubarb, honey (or sugar), lemon juice, and zest in a medium-sized saucepan.
Step 2: Cook on Medium-High Heat
Turn the heat to medium-high and cook for 5-10 minutes, stirring occasionally to prevent sticking.
Step 3: Simmer on Low Heat
Once the mixture begins to soften and release juices, reduce the heat to low. Continue cooking for 5 minutes, or until the rhubarb has fully broken down into a jam-like consistency.
Step 4: Cool and Store
Remove from heat and allow the jam to cool. Transfer to an airtight container and store in the fridge for up to two weeks or freeze for longer storage.Â
How To Make Easy Strawberry Sauce Recipe From Frozen Strawberries
I love this recipe for Strawberry Sauce during strawberry season but you can enjoy it year round with frozen strawberries. This is a delicious strawberry topping for pancakes and french toast oatmeal to fresh fruit smoothies, when you have a jar of this sauce handy you can elevate even the most mundane of recipes.
Perhaps my favorite way to Sarah’s Strawberry Sauce is spooned over a cool bowl of Greek Yogurt. I’ll add a bit of slivered almond and a touch of granola to bring that Greek Yogurt to the next level.
Let’s discuss the simple ingredients. Then, I’ll dive a little deeper into my favorite dishes where I add Sarah’s Strawberry Sauce.
Ingredients
This homemade strawberry sauce recipe is both simple and versatile.Â
Here’s what you’ll need for this easy sauce:
Ripe Strawberries
Fresh or frozen strawberries are ideal for this recipe. If your berries are nearing their prime, this is a great way to use them and extend their shelf life. You can also mix in other frozen or fresh berries or other fruits. For a twist, try cooking down strawberries and peaches for a peachy sauce variation.
Lemon
Lemon juice enhances the flavor of the sauce and can help extend its shelf life in the refrigerator. While it’s not essential, the acidity of lemon adds a delightful tang. For an extra zing, consider adding fresh lemon zest. Lemon also plays a key role in thickening jams and preserves, which is a topic for another time!
Sugar
For a traditional approach, use granulated sugar. If you prefer a different sweetener, maple syrup works wonderfully, especially when serving with pancakes. To reduce calories, substitute the sugar with stevia or monk fruit sweetener.
Adjust the ratio of ingredients to suit your taste buds!
How To Make This Homemade Sauce With Frozen Berries
Cook the Frozen Strawberries:
Place the frozen strawberries directly into a medium saucepan.
Add the sugar and lemon juice to the pan.
Cook the Sauce:
Cook over medium heat, stirring occasionally. The strawberries will release their juices as they thaw and start to break down.
Once the strawberries have thawed and softened, continue cooking as the sauce begins to bubble.
Simmer:
Reduce the heat to low and let the sauce simmer for about 10-15 minutes, stirring occasionally until the sauce thickens.
Optional – Blend for a Smooth Sauce:
If you prefer a smooth sauce, you can blend the mixture using an immersion blender or a regular blender.
If you blend the sauce, return it to the pan and cook for another 2-3 minutes if you want it thicker.
Add Lemon Zest (Optional):
Stir in the lemon zest during the last minute of cooking if desired.
Cool and Serve:
Let the finished sauce cool slightly before serving. It will thicken more as it cools.
Foods to Pair with Your Simple Strawberry Sauce
This homemade strawberry sauce is incredibly versatile and pairs beautifully with many dishes. Here are some of my favorite ways to enjoy it:
Ice Cream SundaeÂ
This strawberry sauce makes the perfect topping for a classic banana split, a scoop of vanilla ice cream. Or improve upon classic strawberry ice cream with a topper of strawberry sauce.
Other Desserts
Enjoy this spooned-over angel food or pound cake. Top it with whipped cream for an extra indulgent treat. It’s also a star ingredient in my strawberry shortcake recipe.
Yogurt Parfaits
I often enjoy this sauce in my breakfast parfaits. It pairs wonderfully with full-fat Greek yogurt, fresh strawberries, nuts, and a sprinkle of granola for a delicious and satisfying start to the day.
Strawberry Smoothies
Add this sauce to a smoothie with a frozen banana or other berries for a refreshing summer treat with delicious fresh strawberry flavor! If you’re interested, check out my recipe for Strawberry Muffin Smoothies.
Oatmeal
Mix this sauce into a bowl of steaming oatmeal for a burst of fruity flavor. Add a little cream, butter, or whole milk, and you’ve got yourself a comforting bowl of strawberries and cream oatmeal.
PBJ Wraps
When I’m backpacking, PBJ wraps are a go-to. For convenience, I use tortillas instead of bread. Spread some peanut butter, drizzle this strawberry mixture on top, sprinkle with sunflower seeds, and roll it up for a quick, nutrient-packed snack or lunch in the wilderness.
Strawberry Lemonade
This sauce is also perfect for adding a fruity twist to strawberry lemonade—stir it into lemonade for a refreshing and flavorful drink.
Storage of Strawberry Sauce
If you make a big batch of strawberry sauce you can store it in an air-tight container in the refrigerator for up to 2 weeks. If you’ve made a large batch and want to keep it for longer, consider canning it. For tips on canning, check out my article, Top Three Ways to Preserve Strawberries.
Additionally, you can freeze this strawberry sauce for up to 6 months. Simply transfer it to a freezer-friendly container, and it’ll be ready to enjoy whenever you like.
For a step-by-step guide on canning, check out this helpful article and video by Allrecipes.
Place the frozen strawberries directly into a medium saucepan. Add the sugar and lemon juice to the pan.
Cook the Sauce
Cook over medium heat, stirring occasionally. The strawberries will release their juices as they thaw and start to break down. Once the strawberries have thawed and softened, continue cooking as the sauce begins to bubble.
Simmer
Reduce the heat to low and let the sauce simmer for about 10-15 minutes, stirring occasionally until the sauce thickens.
Optional - Blend for a Smooth Sauce
If you prefer a smooth sauce, you can blend the mixture using an immersion blender or a regular blender.If you blend the sauce, return it to the pan and cook for another 2-3 minutes if you want it thicker.
Cool and Serve
Let the finished sauce cool slightly before serving. It will thicken more as it cools.
Do you want an Easy Homemade Tomato Herb Butter Recipe For Bread? Ever find yourself with lots and lots of cherry tomatoes? Â Well, if you find yourself trying to think of creative ways to use up those herbs and a bunch of cherry tomatoes, this Tomato Herb Butter recipe is for you.
Tomato butter takes a pint of cherry tomatoes and combines it with unsalted butter, garlic, and fresh herbs to make fresh and flavorful compound butter for fresh bread. After reading this article you will want to make your own homemade butter all the time.
In this article, I will discuss why you will love making this easy recipe, the ingredients in this recipe, the simple steps to making this recipe, how to use it, and a bit more about why compound butter should be a kitchen staple.
Why You’ll Love This Recipe
Flavorful:Â Tomato butter is a way to enhance the flavor of dishes.Â
Quick:Â This recipe can be thrown together under 15 minutes. It just takes a little time for the flavors to meld together in the fridge or freezer.
Easy:Â Compound butters are easy to work with. Once prepared, keep it in the refrigerator or freezer and simply slice off a chunk. Add it to hot foods and watch it melt evenly over top.
Versatile:Â One of the magical things about compound butter, is its ability to be customized according to your flavor preferences. In this recipe, I add oregano, garlic, salt, and pepper but you can mix and match ingredients like thyme, rosemary, sun-dried tomatoes, shallots, and olives.
Seasonal:Â Summer and Autumn seasons are the best time to make tomato butter. Take that haul of farmer’s market tomatoes you gathered in August and make some tomato butter!
Tools
A Piece of parchment paper, plastic wrap, wax paper, or a small bowl
Measuring utensils
Baking Sheet
Food Processor
Rubber spatula
Ingredients
This homemade garlic herb butter comes together with just a few ingredients, making it a flavorful addition to your kitchen staples.
Besides a stick of butter, this homemade garlic herb butter requires just 5 ingredients.
Tomatoes
Fresh Garlic cloves –Â in a pinch you could use garlic powder
Dried herbs such as oregano – (or substitute with fresh herbs)
Kosher Salt
Black Pepper
Optional:Â red pepper flakes for a bit of heat
Step-By-Step Instructions for Tomato Garlic Herb Compound Butter
Step 1: Prep the Tomatoes
Adjust your oven rack to the closest position under the broiler and preheat the broiler.
Place the cherry tomatoes on a baking sheet and broil for 6-9 minutes, until the skins start to brown and wrinkle.
Allow the broiled tomatoes to cool to room temperature.
Step 2: Make the Herbed Butter
Once the tomatoes have cooled, combine them with the softened butter, garlic, oregano, salt, and pepper in a food processor.
Blend the mixture until smooth and well combined, about 30-60 seconds.
For a touch of spice, add red pepper flakes and pulse a few more times.
Step 3: Shape and Store
Transfer the soft butter mixture to a small bowl or shape it into a log using plastic wrap.
Chill in the refrigerator until firm, then enjoy as desired.
How to Use This Compound Butter Recipe
This versatile compound butter can elevate a wide range of dishes. One of my favorite ways to enjoy it is by spreading it generously over a slice of warm, crusty bread.
But don’t stop there—this flavorful butter can also be used as a delicious condiment for:
Roasted chicken or tofu: Add a rich, herbaceous finish.
Baked sweet potatoes and roasted vegetables: Infuse them with savory goodness.
Boiled corn: Turn simple corn into a mouthwatering side dish.
Cooked rice and grains: Stir in for a burst of flavor.
Compound butter is a mixture of butter and other ingredients like herbs, spices, seasonings, and at times even fruits or vegetables. Homemade Herb butter is versatile and used to enhance the flavors of dishes.
Garlic and Green Onion
Chive Butter
Lemon Herb – Use any combination of herbs you like. I love thyme, oregano, and tarragon. Use lemon zest for even more lemony flavor.
Fresh Herb Butter – I love picking herbs from my herb garden!
This Vegan Coleslaw Recipe is the ultimate summer side dish. Moreover, it is the perfect for pairing for beans, tacos, and veggie burgers at your next summer cookout.
I prefer creamy coleslaw over vinegar-based versions, and this recipe fits the bill. By using coconut yogurt, I cut calories without sacrificing flavor, and the addition of citrus and herbs elevates the taste.
Why You’ll Love This Healthy Coleslaw Recipe
Simple Ingredients: Easy to find and even easier to prepare.
Versatility: Pairs well with a variety of dishes.
Plant-Based: Dairy and egg-free, making it suitable for everyone.
Perfect for Groups: An ideal choice when cooking for a crowd.
This recipe offers a fresh take on traditional vegan coleslaw, making it a go-to favorite!
Cabbage Salad Ingredients
Bag of Coleslaw Mix: You can either use a store-bought coleslaw mix or make your own. For this recipe, I use green cabbage and carrots but feel free to experiment with other classic slaw ingredients like red cabbage, purple cabbage, or the crunchy white leaves from a napa cabbage. For a twist, try adding some shredded kale.
Corn: I typically use low-sodium canned corn, rinsed under cold water, but fresh or frozen corn works just as well. My absolute favorite is fresh corn on the cob, especially leftover from a previous meal. To prep corn on the cob, I slice off the kernels with a sharp knife on a cutting board. To minimize accidents, I like to break the cob in half, reducing the risk of corn slipping while cutting.
Onion: In this slaw, I prefer using spring onions. The mild, fresh flavor of the green onion complements the salad without overwhelming it. If you prefer, you can substitute with chives or red onion for a different flavor profile.
Jalapeños: I love the combination of spice and fresh flavor that jalapeños bring to this dish. If you prefer a milder slaw, you can swap out the jalapeños for poblano peppers, or for a more colorful and even milder option, use red, yellow, orange, or green bell peppers.
Note on Chopping Hot Peppers
After removing the seeds from the jalapeños, be sure to wash your hands thoroughly—like you just touched the dirtiest doorknob on earth! Scrub around and underneath your fingernails while singing “Happy Birthday” to yourself. This prevents the unpleasant experience of accidentally rubbing your eyes with capsaicin-covered fingers—trust me, I’ve learned the hard way. Alternatively, you can use kitchen gloves for added safety.
Optional Ingredient: Sunflower Seeds
Add some sunflower seeds for a delightful crunch and a boost of flavor.
Vegan Coleslaw Dressing Ingredients
When it comes to creamy salad dressings, yogurt-based options are my favorite, especially for a fresh and flavorful coleslaw. Homemade dressings are unbeatable in quality and taste, and this one is no exception.Â
Here’s a breakdown of the ingredients:
Coconut Yogurt: For this Vegan Yogurt Cilantro Lime Slaw dressing, I use coconut yogurt, like the brand Cocojune. It adds a rich, creamy base with a subtle coconut flavor that pairs perfectly with the other ingredients.
Vegan Mayonnaise:Â Essential for achieving that classic, creamy coleslaw texture. It blends seamlessly with the coconut yogurt, enhancing the richness of the dressing.
Date Syrup: Made from pure dates, date syrup adds a natural sweetness that beautifully complements the spiciness of the jalapeño. If you don’t have date syrup on hand, pure maple syrup or brown sugar are great alternatives.
Lime: Lime juice pairs wonderfully with cilantro, corn, and jalapeños, adding a zesty brightness to the dressing. If you don’t have lime, extra vinegar or lemon juice will work as substitutes.
Vinegar:Â I prefer using apple cider vinegar or rice wine vinegar for a tangy kick that elevates the flavor of the coleslaw. The acidity balances the creaminess of the yogurt and mayo.
Salt & Pepper: Season to taste. Start with a small amount, and adjust after tasting the dressing. Remember, you can always add more salt and pepper later if needed, but you can’t take it out once it’s in!
Optional Ingredient: Dijon MustardÂ
For an extra layer of flavor, try adding a bit of Dijon mustard. It introduces a subtle sharpness that complements the other ingredients.
Prepping the Vegetables for This Creamy Vegan Coleslaw
To prepare the vegetables for this slaw, I rely on a combination of tools: a food processor, a sharp knife, and a cutting board.
For the cabbage and carrots, I use the shredding blade attachment on my food processor. This method creates perfectly shredded cabbage and carrots, giving the slaw an ideal texture and mouthfeel.
No Food Processor? No Problem!
If you don’t have a food processor, you can still make this slaw just as delicious. Before I owned one, I regularly made this recipe for various occasions. You can use a sharp knife and a sturdy cutting board to shred the veggies. For the carrots, a vegetable peeler works wonderfully to create thin ribbons or strips. Once peeled, I like to give the carrot strips a rough chop for a bit of texture.
​
Even when using a food processor for the cabbage and carrots, I still prefer to chop the remaining vegetables (like green onions, cilantro, and jalapeños) by hand with a knife. This gives me better control over the size and shape of the pieces, ensuring a balanced mix in every bite. I also like to include the jalapeño seeds for an extra kick of heat.
Once all the vegetables are prepped, simply toss them together in a large bowl, and your slaw is ready to go!
How To Make This Easy Vegan Coleslaw Recipe
After prepping your veggies, this recipe comes together in 4 easy steps!
Step 1: Prepare the Vegetables
In a large mixing bowl, combine the green cabbage, carrot, corn, spring onions, fresh cilantro, and jalapeno.
Step 2: Make the Dressing
In a small bowl, whisk together the coconut yogurt, vegan mayo, lime juice, apple cider vinegar, date syrup, salt, and pepper until well combined.
Step 3: Combine
Pour the dressing over the vegetables and toss well to ensure everything is evenly coated.
Step 4: Chill and Serve
For the best flavor, let the coleslaw chill in the refrigerator for at least 30 minutes before serving.
​Optional Toppings:
Add some toasted sunflower seeds for extra crunch or garnish with more fresh cilantro
Storing Leftovers
Store leftovers in an airtight container in the refrigerator, where it will stay fresh for 3-5 days. In fact, this recipe stores exceptionally well; the flavors continue to develop and meld together over time, making the slaw even more delicious the next day.Â
If you’re planning ahead, feel free to make it in advance—the flavors will be even more vibrant when it’s time to serve!
​
​
Pairings For Homemade Coleslaw
This Coconut Yogurt Cilantro Lime Slaw brings a fresh twist to traditional coleslaw, making it a versatile and delightful side dish for various meals. I often whip up this recipe when I have an abundance of fresh cabbage—it’s the ideal complement to a wide range of plant-based and non-plant-based dishes.
Here are some of my favorite ways to enjoy this slaw:
Tofu or Plant-Based Tacos: Add a refreshing crunch to your tacos with this slaw, and don’t forget to pair it with a batch of my Watermelon Strawberry Margarita recipe!
Black Bean Burgers:Â This is the perfect side dish for some black bean burgers or other vegan burgers.
Vegan Side Dish Extravaganza:Â Make it a side dish dinner by pairing this slaw with other vegan favorites like vegan potato salad and my Black Bean Mango Salad.Â
BBQ Tofu or Jackfruit Sandwiches:Â The bright flavors of this slaw are a perfect match for the smoky, savory notes of BBQ tofu or jackfruit sandwiches.
Bean Burritos:Â Tuck some of this slaw into a bean burrito for a burst of freshness.
Easy Chunky Blue Cheese Dip Recipe with Tarragon: Perfect For Chicken Wings
This Blue Cheese Dip Recipe is for blue cheese lovers. Enjoy this homemade chunky blue cheese dip with some appetizers on game day!
This recipe has simple ingredients and my homemade version is healthier and tastier than store-bought options.
I often serve this creamy blue cheese dip with some air fryer spicy buffalo wings, celery, and carrot sticks. Additionally, I make extra dressing for sandwiches, salads, and grain bowl lunches later in the week.
Ingredients in this Blue Cheese Dip with Tarragon
This creamy dip makes a delicious salad dressing for a wedge salad or dip. It pairs well with hot wings, fresh veggies such as celery sticks, andbell pepper, andeven a topper for burgers!
Blue Cheese:Â Blue Cheese is a great source of protein and calcium. Have you ever heard of Roquefort cheese? Roquefort is a very strong, bold, and tangy blue cheese that might not appeal to everybody but I love it.
Tarragon:Â For a more tarragon taste throughout, increase from 1 tbsp to 2 tbsp. Make sure the Tarragon is smashed into a paste or you will have chunks of the herb and it might provide an unpleasant mouth feel against the creamy cheese and dressing.
Mayo:Â I recommend using your favorite mayo as the base of this dressing.
Greek Yogurt:Â In this recipe, you can use sour cream or whole milk Greek yogurt. For a lighter version, use 2% Greek yogurt.Â
Fresh Lemon Juice: The lemon acts as the acid, the bite, and the tang in this dressing. Don’t have lemon, bottled lemon juice is okay too, or even white vinegar.
Fresh Garlic:Â Garlic is an ingredient that can be adjusted in the recipe. Like extra garlic? Go for it! Add a little more to bump up the garlic in this dip.Â
Optional: Hot Sauce:Â For a Hot Blue Cheese dip
Optional garnishes: Green onion, fresh parsley, or other herbs.Â
How To Make This Recipe
Step 1: Prepare the Garlic, Salt, and Tarragon
Mortar and Pestle Method: If you have a mortar and pestle, add the minced garlic, a pinch of salt, and chopped tarragon to it. Then, grind them together until they form a paste.
Easier Option: If you don’t have a mortar and pestle, finely mince the garlic and tarragon together on a cutting board. Sprinkle a pinch of salt over the mixture and use the side of your knife to mash them slightly, creating a paste-like consistency.
Step 2: Combine the Ingredients In a medium bowl, add the crumbled blue cheese, mayonnaise, Greek yogurt, lemon juice, and the garlic-tarragon paste from Step 1.
Step 3: Mix Until Smooth Use a fork or a rubber spatula to blend the ingredients until smooth and creamy. You can leave some chunks of blue cheese if you prefer a chunkier texture.
Step 4: Season Taste the dip and add additional salt and pepper if needed. Adjust to your preference.
Step 5: Chill and Serve For the best flavor, cover the dip and refrigerate it for at least 30 minutes to allow the flavors to meld together.
Serve the dip with your favorite vegetables, crackers, or wings. It also works well as a spread for sandwiches or burgers.
How To Use This Recipe
This homemade blue cheese dip is not just the perfect dip for football games. It is excellent as an easy blue cheese dip recipe for:
Veggies and dip
Burger toppings
Sandwich spread
Wing dip
Potato chip, crackers, or tortilla chip dip
Salad and grain bowl dressing
How To Store This Recipe
This recipe stores well in a mason jar or other airtight container in the refrigerator for about a week.Â
More On Tarragon
There are multiple types of Tarragon. The two types I am most familiar with are Russian Tarragon (Artemisia dracunculoides) and French Tarragon (artemisia dracunculus var saliva). Did you know, that both of these herbs are in the daisy family?
How to Use Tarragon in Cooking
Tarragon goes especially well with poultry. French Tarragon is the more flavorful herb often used in cooking. It has a pungent flavor similar to anise and fennel. It’s essentially similar to licorice.
Many associate the taste of tarragon with the taste of aroma and use it to make wonderful tarragon vinegar.
I enjoy using Tarragon in dishes like
Egg dishes, especially buttery scrambled eggs
With Roasted chicken, pork, or fish
In an Herb Pesto
Mixed in with olive oil
For more about Tarragon check out Food52 and Almanac’s website.
Mortar and Pestle Method: If you have a mortar and pestle, add the minced garlic, a pinch of salt, and chopped tarragon to it. Then, grind them together until they form a paste.Easier Option: If you don't have a mortar and pestle, finely mince the garlic and tarragon together on a cutting board. Sprinkle a pinch of salt over the mixture and use the side of your knife to mash them slightly, creating a paste-like consistency.
Step 2: Combine the Ingredients
In a medium bowl, add the crumbled blue cheese, mayonnaise, Greek yogurt, lemon juice, and the garlic-tarragon paste from Step 1.
Step 3: Mix Until Smooth
Use a fork or a rubber spatula to blend the ingredients until smooth and creamy. You can leave some chunks of blue cheese if you prefer a chunkier texture.
Step 4: Season
Taste the dip and add additional salt and pepper if needed. Adjust to your preference.
Step 5: Chill and Serve
For the best flavor, cover the dip and refrigerate it for at least 30 minutes to allow the flavors to meld together.
Serve the dip with your favorite vegetables, crackers, or wings. It also works well as a spread for sandwiches or burgers.
