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), 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 apple cider vinegar
• 1 tablespoon plus 1 teaspoon lemon juice
• 2 teaspoons garlic powder
• 1½ teaspoons turmeric powder
• 1 teaspoon 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
• 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 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 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.
