Beef Free 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 apple cider vinegar and fresh lemon juice, creating layers of brightness that bottled dressings simply can't match. A touch of turmeric and ginger add warmth and a subtle earthiness, while the optional raw honey rounds out the acidity without tipping into sweetness. The technique of letting the sumac steep in the vinegar first is a small step that makes a big difference, coaxing out that gorgeous color and deepening the flavor before anything else goes in. Whisking in the olive oil slowly creates a properly emulsified dressing that clings to greens, roasted vegetables, or grain bowls instead of sliding right off. Every ingredient here is plant-based and pantry-friendly, so there's zero guesswork about what's in it. Make a jar on Sunday and you'll find yourself reaching for it all week long.
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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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