Fresh ingredients go into Bantu’s Coriander Dressing

A: Ciaran Duffy, chef and president of Bantu, shared this recipe, which fits the Bantu concept of healthy eating with a variety of noodle bowls, salads and street food snacks. The company opened its first location in the Avalon development in Alpharetta last October.

The original recipe provided makes more than a gallon. We’ve cut it down for home use.

The coriander dressing is served with the Steak Salad, a mixture of greens, tomatoes and cucumbers topped with grilled steak and chopped peanuts.

Note: Coriander is another name for the fresh herb cilantro.

Bantu’s Coriander Dressing

1 cup apple cider vinegar

6 tablespoons honey

2 tablespoons organic soy sauce

2 tablespoons granulated sugar

2 tablespoons light brown sugar

1/2 cup roughly chopped cilantro

1 clove garlic

1 1/2 teaspoons cumin

3/4 cup vegetable/olive oil blend

1/4 cup toasted sesame oil

Salt and pepper

In the jar of a blender, combine vinegar, honey, soy sauce, granulated sugar, brown sugar, cilantro, garlic and cumin. Pulse to roughly combine. Then run blender and, using the hole in the blender lid, slowly add vegetable/olive oil blend and sesame oil. Season to taste. Makes: 2 1/2 cups

Per 1-tablespoon serving: 61 calories (percent of calories from fat, 73), trace protein, 4 grams carbohydrates, trace fiber, 5 grams fat (1 gram saturated), no cholesterol, 53 milligrams sodium.