Carrageenan Free Tangy Herb Vinaigrette
Bright, tangy, and layered with warm spice, this vinaigrette is the kind of dressing that makes you want to put it on everything — salads, roasted vegetables, grain bowls, you name it. Apple cider vinegar and fresh lemon juice give it a lively acidity, while honey rounds out the sharpness and turmeric adds a gorgeous golden hue along with a subtle earthiness. A touch of ground ginger keeps things interesting without overpowering the fresh garlic base. Store-bought dressings are one of the sneakiest places carrageenan hides, used as a thickener and stabilizer in countless bottled products. Making your own from scratch means you know exactly what's going in the jar — and this one comes together with nothing but pantry staples and a whisk. The slow drizzle of extra-virgin olive oil while whisking creates a naturally emulsified dressing that clings beautifully without any additives doing the heavy lifting. Fresh parsley stirred in at the end adds a pop of color and a clean, herby finish that feels genuinely homemade. Once you see how easy this is to pull off, reaching for a bottle at the store is going to feel completely unnecessary.
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Learn more →Ingredients
8 servings
- ¼ cup apple cider vinegar
- 2 tbsp fresh lemon juice
- 1 small garlic clove, finely grated
- 1 tsp honey
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp fine sea salt
- ½ cup extra-virgin olive oil
- 1 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
In a small bowl, combine the apple cider vinegar, lemon juice, grated garlic, honey, turmeric, ginger, and sea salt. Whisk together until the honey is fully dissolved and the mixture looks uniform.
- 2
While whisking constantly, pour in the olive oil in a slow, steady stream until the dressing is emulsified and slightly thickened — it should coat the back of a spoon lightly and not separate immediately when you stop whisking.
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