Pork 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 the brightness of fresh lemon juice and apple cider vinegar, while turmeric and ginger add a warm, earthy backbone that makes this dressing feel genuinely special. Letting the sumac steep in the vinegar for a few minutes before building the rest of the dressing is a small step that makes a big difference — the flavor blooms and the color deepens into something almost jewel-like. Whisking in the olive oil slowly creates a properly emulsified vinaigrette that clings to greens instead of sliding off, and the optional honey rounds out any sharp edges without making it sweet. Every ingredient here is straightforward and plant-based, so there's nothing to second-guess — just bold, clean flavor you can feel good about. Keep a jar of this in the fridge and your salads, grain bowls, and roasted vegetables will never be boring again.
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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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