Vegan 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 apple cider vinegar and fresh lemon juice, creating layers of brightness you just don't get from a standard vinaigrette. A touch of turmeric and ginger add warmth and a subtle earthiness that makes this feel far more interesting than anything sitting on a store shelf. The base is entirely plant-based — extra-virgin olive oil, citrus, and spices — so it works seamlessly without any animal-derived ingredients, and the honey listed is optional, meaning you can easily leave it out to keep things fully vegan. Letting the sumac steep in the vinegar for a few minutes before whisking everything together is a small step that makes a noticeable difference in depth and color. Emulsifying the olive oil slowly gives the dressing a slightly thickened, cohesive texture that clings to greens rather than pooling at the bottom of the bowl. Make a jar of this 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)
Can be omittedraw honey
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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