This golden turmeric vinaigrette is a five-minute, no-cook flavor boost with a gorgeous golden hue. Turmeric, garlic, and lemon shake into a zesty dressing that wakes up coleslaw, ground beef, and stir-fry alike. It makes a generous batch, so one jar carries your meals all week long.
Tired of boring salads? Say hello to your new secret weapon: the Golden Turmeric Vinaigrette! This isn’t just a dressing; it’s a flavor explosion in a jar that takes just 5 minutes to make, with zero cooking required. Its gorgeous golden hue, thanks to the anti-inflammatory powerhouse turmeric, will brighten up any dish. We love how it elevates a simple coleslaw, adds a zesty kick to ground beef, and brings a stir-fry to life. This recipe makes a generous 1½ cups (350 ml / 11.8 fl oz), so you’ll have plenty on hand to transform your meals all week long.
Ingredients
• 1 cup / 240 ml light-tasting oil, such as avocado or light olive oil
• ¼ cup / 60 ml (2 fl oz) apple cider vinegar
• 1 tablespoon plus 1 teaspoon (5 ml / 0.2 fl oz) lemon juice
• 2 teaspoons (10 ml / 0.3 fl oz) garlic powder
• 1½ teaspoons turmeric powder
• 1 teaspoon (5 ml / 0.2 fl oz) onion powder
• ½ teaspoon finely ground sea salt
Instructions
1. Place all the into a 16-ounce (or larger) jar or airtight container with a secure lid.
2. Cover tightly and shake vigorously for about 20-30 seconds until all the are well combined and the dressing is emulsified.
3. When ready to serve, give the container another quick shake to recombine and enjoy!
Nutritional Information
• Per tablespoon, made with avocado oil
• Calories: 84
• Total Fat: 9.1 g
• Saturated Fat: 1.1 g
• Sodium: 39 mg
• Carbohydrates: 0.4 g
• Net Carbs: 0.3 g (0.01 oz)
• Protein: 0.1 g
• Cholesterol: 0 mg
Pro Tips
• The oil will naturally separate in the fridge. Simply let the dressing sit at room temperature for a few minutes and shake vigorously before each use to re-emulsify.
• For a touch of sweetness to balance the acidity, whisk in 1-2 teaspoons (10 ml / 0.3 fl oz) of maple syrup or honey.
• Store this vinaigrette in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze it in an ice cube tray for up to 1 month.
• To thaw frozen dressing, place a cube in the fridge overnight or let it sit at room temperature for 30 minutes before shaking to recombine.
FAQ
Q: How long does this turmeric vinaigrette last
A: Store this vinaigrette in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze it for up to one month.
Q: Why did my turmeric dressing separate in the fridge
A: The oil will naturally separate from the vinegar when chilled. This is normal. Simply let the dressing sit at room temperature for a few minutes and shake it vigorously before each use to re-emulsify.
Q: Can I make this vinaigrette sweet
A: Yes, for a touch of sweetness to balance the acidity, you can whisk in 1-2 teaspoons (10 ml / 0.3 fl oz) of maple syrup or honey.
Q: What kind of oil is best for this dressing
A: A light-tasting oil works best so it doesn’t overpower the other flavors. The recipe recommends using avocado oil or a light olive oil.
Pro Tips
- The oil will naturally separate in the fridge. Let the dressing sit at room temperature for a few minutes and shake vigorously before each use to re-emulsify it.
- For a touch of sweetness to balance the acidity, whisk in 1-2 teaspoons of maple syrup or honey.
- Store the vinaigrette in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze it in an ice cube tray for up to 1 month.
- To thaw frozen dressing, place a cube in the fridge overnight, or let it sit at room temperature for about 30 minutes, then shake to recombine.
- Choose a light-tasting oil like avocado or light olive oil so it does not overpower the other flavors, and shake the jar vigorously for 20-30 seconds to emulsify.
Frequently Asked Questions
How long does this turmeric vinaigrette last?
It keeps in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze it for up to one month.
Why did my turmeric dressing separate in the fridge?
The oil separating from the vinegar when chilled is completely normal. Let the dressing sit at room temperature for a few minutes and shake it vigorously before each use.
Can I make this vinaigrette sweeter?
Yes. Whisk in 1-2 teaspoons of maple syrup or honey to add a touch of sweetness that balances the acidity.
What kind of oil is best for this dressing?
A light-tasting oil works best so it does not overpower the turmeric and lemon. Avocado oil or a light olive oil are the recipe's recommendations.
Recipe card below.
More Recipes You’ll Love
- Luscious and Flavorful Keto Creamed Spinach
- Instant Pot Ribs, Kielbasa, and Sauerkraut
- Vibrant Homemade Harissa Paste (Keto-Friendly)
Golden Turmeric Vinaigrette
Ingredients
Method
- Place all the into a 16-ounce (or larger) jar or airtight container with a secure lid.
- Cover tightly and shake vigorously for about 20-30 seconds until all the are well combined and the dressing is emulsified.
- When ready to serve, give the container another quick shake to recombine and enjoy!
