Coconut 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 depth without overpowering the star ingredient, while a whisper of raw honey rounds out the acidity if you want a slightly softer finish. The technique of letting the sumac steep in the vinegar first is a small step that makes a big difference — it softens the spice and unlocks that gorgeous color before you even add the olive oil. Whisking the oil in slowly gives you a properly emulsified dressing that clings to greens, roasted vegetables, or grain bowls instead of sliding right off. Every ingredient here is straightforward and plant-forward, so there's no need to scan labels for hidden coconut derivatives or worry about unexpected additives sneaking in. 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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