Low Iodine Sumac Vinaigrette
That deep burgundy color alone is enough to make you want to drizzle this over everything in sight. Sumac brings a tangy, almost fruity tartness 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. The technique of letting the sumac steep in the vinegar first is a small step that makes a big difference, coaxing out maximum flavor and color before the rest of the ingredients come together. Iodine-conscious eating can get tricky with store-bought dressings, which often contain additives and ingredients that are harder to vet — making a homemade vinaigrette like this one a genuinely smart swap. Every ingredient here is straightforward and plant-based, with extra-virgin olive oil as the fat base and optional raw honey for a touch of sweetness if you want it. It comes together in minutes and keeps well in a jar, ready to shake and pour over salads, roasted vegetables, or grain bowls 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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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