Soy Free Tangy Herb Vinaigrette
Bright, zippy, and layered with warmth, 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 team up for a double hit of tang, while honey rounds out the acidity without tipping into sweetness. Ground turmeric and ginger add a subtle earthiness and gentle heat that make this feel a little more interesting than your average weeknight dressing. Store-bought dressings are notorious for sneaking in soy-derived emulsifiers and additives, so making your own is the cleanest way to stay in control of what's actually going into your food. Here, extra-virgin olive oil is whisked in slowly to create a naturally emulsified dressing with nothing but real, whole ingredients. A spoonful of fresh parsley at the end lifts the whole thing with a pop of herby brightness. Pour it into a jar, keep it in the fridge, and you've got a versatile, fuss-free dressing ready to go all week long.
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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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