Take those greens to the next level with this Vinegar Oil-Free Salad Dressing that requires only 5 ingredients and 5-minutes to whip up to perfection. It’s a deliciously simple, gluten-free, oil-free, nut-free, plant-based topping for salads, pasta, veggie bowls, wraps, and even more!

This tangy vinegar sauce dressing is currently my favorite salad dressing to date. I’ve been eating it for years on Fresh Garden Spring Rolls, and I just recently asked my favorite Thai restaurant in the world how to make it at home. Guess what! The owner, Tang, actually wrote down the recipe for me to share!
It is super easy to make with only a few ingredients and versatile enough to eat on wraps, salads, veggie bowls, and even air fryer french fries. Oh, yes I did use it as a french fry dip!

What is oil-free dressing made of?
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
One of the best things about this dressing is that you are very likely to already have everything you need at home to make it, so no running to the grocery store. Better yet, you don’t even need a blender, only a fork or whisk.
- Vinegar
- Water
- Sweeteners such as date sugar
- Garlic clove
- Chili Flakes
- Salt (optional)

What kind of vinegar to use?
The original recipe from the Thai restaurant calls for rice vinegar, and that is what I use and recommend. It has a particular flavor that just works well for this dressing. But, there are other rice vinegar substitutes that would also work for this oil-free dressing.
Rice vinegar substitutes
Keep in mind that if you use a different vinegar, the color and taste of the dressing will change a bit, but the flavor should still be delicious. These are some good substitute options.
- Apple cider vinegar
- White wine vinegar
- Sherry vinegar
- Red wine vinegar
- Lime or lemon juice
How to make oil-free salad dressing
Wait for it. Place all of the ingredients in a bowl and stir. Nope, not kidding. That’s all there is to it. Anyone can make this stuff!

Even though chili flakes are in this recipe, it’s not spicy. Just start off with a tiny pinch and adjust to personal preference.
Your oil-free salad dressing questions answered:
- Q: Do I have to use rice vinegar? Nope, some great rice vinegar substitutes include apple cider vinegar, white wine vinegar, sherry vinegar, and lime or lemon juice.
- Q: What sweetener should I use? Date sugar is a great option. The restaurant owner said she sometimes uses honey as well. I know some of you are going to ask if you can omit the sweetener, and the answer is yes. But, it will be very tangy.
- Q: How much does this recipe make? It makes about 3/4 cup or 12 tablespoons. I highly recommend making at least a double batch because you’re going to find so many things to use it on. One of my favorites is veggie bowls.
- Q: How long will it last? About 1 hour at my house. Seriously though, it should last up to a couple of weeks in the refrigerator in an airtight container.

Other great vegan oil-free salad dressings
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Oil-Free Salad Dressing in 5-Minutes
Take those greens to the next level with this vinegar oil-free salad dressing that requires only 5 ingredients and 5-minutes to whip up to perfection. It’s a deliciously simple, gluten-free, oil-free, nut-free, plant-based topping for salads, pasta, wraps, and even more!
Ingredients
- 1/4 cup Rice vinegar recommended (see other options below)
- 1/4 cup warm water
- 1 tsp date sugar or another sweetener (more if prefered)
- 1 clove garlic, minced
- 1/2 teaspoon salt (optional or adjust to preference)
- pinch chili flakes
Instructions
- Place all of the ingredients in a bowl and stir. Nope, not kidding. That’s all there is to it. Anyone can make this stuff!
- Even though chili flakes are in this recipe, it's not spicy. Just start off with a tiny pinch and adjust to personal preference.
Notes
Rice Vinegar Substitutes
The original recipe from the Thai restaurant calls for rice vinegar, and that is what I use and recommend. It has a particular flavor that just works well for this dressing. But, there are other rice vinegar substitutes that would also work for this oil-free dressing. Other great options are:
- Apple cider vinegar
- White wine vinegar
- Sherry vinegar
- Red wine vinegar
- Lime or lemon juice
Keep in mind that if you use a different vinegar, the color and taste of the dressing will change a bit, but the flavor should still be delicious.
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Nutrition Information:
Yield: 6 servings Serving Size: 1Amount Per Serving: Calories: 5Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 195mgCarbohydrates: 0gFiber: 0gSugar: 1gProtein: 0g
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.




Janet
Friday 11th of November 2022
How can i even miss my salad dressings with oil when you have provided this wonderful dressing. I’ve just started this WFPB oil-free, dairy-free and you’re making this so easy and beyond delicious. I’s sitting here right now so full because I just keep making your recipes and eating them. Thanks again.
Ruthie
Friday 25th of June 2021
The carbohydrates per serving are listed as 195 mg. Since I usually see carbohydrates listed in grams, I want to be sure that this is correct. In grams it would be 0.195 g, which is a tiny amount.
Terri Edwards
Friday 25th of June 2021
Hi Ruthie- I didn't even notice that the nutrition app had listed the carbs in micrograms. Evidently, it does this when the grams are less than one and minuscule. I went ahead and rounded it down to zero to avoid any confusion since the carbs would be 0.195 grams. Thanks for pointing this out.