MSG 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 without relying on any processed flavor enhancers. Bottled dressings are one of the sneakiest places MSG and hidden additives tend to hide, so making your own from scratch is genuinely the cleanest route. Ground turmeric and ginger add a subtle warmth that rounds out the acidity, while a touch of raw honey softens the whole thing into something almost silky. 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 pulls out that gorgeous color before you even add the oil. Whisking in the olive oil slowly gives you a properly emulsified dressing that clings to greens instead of sliding right off. Keep a jar in the fridge and you'll find yourself reaching for it on salads, roasted vegetables, grain bowls, and honestly just about anything else.
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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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