Lactose 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 add the other ingredients. A double hit of citrus from both the vinegar and fresh lemon juice keeps things lively, while turmeric and ginger add gentle warmth without overpowering the whole thing. The slow drizzle of extra-virgin olive oil whisked in at the end creates a properly emulsified dressing that clings to greens rather than sliding off. Since every ingredient here is naturally plant-based and dairy-free, there's no need to swap anything out or second-guess a label — it just works. A small amount of raw honey rounds out the acidity if you want a touch of sweetness, but it's completely optional. 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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