Alpha Gal Friendly Sumac Vinaigrette
That deep burgundy color alone is enough to make you want to drizzle this over everything in sight. Sumac brings a fruity, tangy punch that pairs beautifully with the brightness of fresh lemon juice and apple cider vinegar, while turmeric and ginger add a warm, earthy backbone that makes this feel like so much more than a simple dressing. For anyone navigating a red meat allergy, store-bought dressings can be a minefield of hidden animal-derived additives and ambiguous ingredient labels — this one puts you fully in control with a short, clean list of pantry staples. The slow-drizzle whisking technique creates a genuinely emulsified dressing that clings to greens rather than sliding off, which means every bite of your salad actually tastes like something. A small clove of finely grated garlic keeps the flavor sharp without being overpowering, and the optional raw honey rounds out the acidity just enough if you want a slightly softer finish. Make a jar on Sunday and you'll find yourself reaching for it all week.
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Learn more →Ingredients
6 servings
- 3 tbsp ground sumac
- 3 tbsp apple cider vinegar
- 2 tbsp fresh lemon juice
- ⅓ cup extra-virgin olive oil
- 1 small clove garlic, finely grated
- ½ tsp fine sea salt
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 1 tsp raw honey (optional)
Instructions
- 1
Combine the sumac and apple cider vinegar in a small bowl and let stand for 5 minutes until the sumac softens and the liquid turns a deep burgundy.
- 2
Add the lemon juice, grated garlic, salt, turmeric, ginger, and honey (if using) to the bowl and whisk until the salt dissolves.
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