Gelatin Free Sumac Vinaigrette
Bright, tangy, and layered with warm spice, this vinaigrette is the kind of dressing that makes you want to pour it on everything. Sumac brings a fruity, almost wine-like tartness that blooms beautifully after a short soak in apple cider vinegar — you can actually watch the liquid deepen to a rich burgundy before you even finish building the dressing. Lemon juice doubles down on that citrus brightness, while turmeric and ginger add a subtle earthy warmth that keeps things interesting without overpowering the bowl. A touch of raw honey rounds out the acidity if you want a hint of sweetness, though it works just as well without it. Many store-bought dressings sneak in thickeners or stabilizers that can be harder to vet, so making your own from scratch is a genuinely smart move. Every ingredient here is straightforwardly plant-based and pantry-friendly, with no hidden additives to second-guess. Whisking the olive oil in slowly creates a naturally emulsified dressing that clings to greens, roasted vegetables, or grain bowls without any gelling agents needed. It comes together in minutes and keeps well in a jar — just give it a shake before serving.
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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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