Oil-Free Vinegar Salad Dressing
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 how to make it at home. Guess what! The owner 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 fresh veggie wraps, salads, veggie poke bowls, and even air fryer french fries. Oh, yes I did use it as a french fry dip!
Reasons I love this recipe
- Low-Calorie and Guilt-Free: This oil-free vinegar dressing is a low-calorie option that adds flavor to your salads without adding extra fat, making it perfect for those watching their calorie intake or following a weight-loss plan.
- Quick and Simple to Prepare: With just a few basic ingredients, this dressing is easy to whip up in minutes, making it a convenient and time-saving option for busy days.
- Versatile and Flavorful: This dressing is versatile enough to enhance a variety of dishes, from salads and roasted vegetables to marinades and grain bowls, adding a burst of zesty flavor to any meal.
Ingredients you will need
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- Rice vinegar adds a balanced sweetness and subtle saltiness to the dressing. This reduces the need for additional seasonings and makes it easier to achieve a well-rounded flavor profile.
- Sweetener- Use maple syrup, honey, date syrup, or other options to add a hint of sweetness.
- Garlic- Adding garlic infuses this dresing with robust, savory flavor, enhancing the overall taste and giving it a delicious, aromatic kick that complements the tanginess of the vinegar.
- Chili Flakes- A small pinch of red chili flakes introduces a mild, gentle heat to the dressing, providing a subtle spice that enhances the flavor without overpowering the overall taste.
Vinegar substitutions
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, other rice vinegar substitutes would also work for this oil-free dressing.
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 vinegar salad dressing
STEP #1: 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! It is better if you let it chill in the refrigerator for a couple of hours to allow the flavors to marry up a bit.
Even though chili flakes are in this recipe, it’s not spicy. Just start off with a tiny pinch and adjust to personal preference.
Frequently Asked Questions
Nope, some great rice vinegar substitutes include apple cider vinegar, white wine vinegar, sherry vinegar, and lime or lemon juice.
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.
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 and rice bowls.
About 1 hour at my house. Seriously though, it should last up to a couple of weeks in the refrigerator in an airtight container.
If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!
Oil-Free Vinegar Salad Dressing
Ingredients
- 1/4 cup rice vinegar see other options below
- 1/4 cup warm water
- 1 tsp sweetener honey, date syrup, cane sugar, etc
- 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! It is better if you let it chill in the refrigerator for a couple of hours to allow the flavors to marry up a bit.
- Even though chili flakes are in this recipe, it’s not spicy. Just start off with a tiny pinch and adjust to personal preference.
Video
Notes
- Apple cider vinegar
- White wine vinegar
- Sherry vinegar
- Red wine vinegar
- Lime or lemon juice
Nutrition
Disclaimer
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.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
Fabulous dressing! I used maple syrup and a huge clove of garlic. Scrumptious. Looking forward to trying your other oil free dressing. Thank you!
That’s awesome! I’m glad that you liked it, and adding garlic sounds delicious.
I love this dressing. I used maple syrup as the sweetener. Thank you for a great rest!
Hi Amal- You are so welcome! I’m glad that you liked it.
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.
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.
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.