Seed Oil 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, almost wine-like 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 dressing feel genuinely special. The whole thing comes together with extra-virgin olive oil — the only fat in the recipe — whisked in slowly until the dressing emulsifies into something silky and cohesive. For anyone avoiding industrially processed seed oils like canola, soybean, or sunflower, bottled dressings are basically a minefield, and making your own is the cleanest workaround there is. A small clove of grated garlic and an optional touch of raw honey round out the flavor without tipping it into sweetness. It keeps well in a jar and just needs a good shake before you use it again, making it as practical as it is delicious.
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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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