Say goodbye to boring salads! This homemade Orange-Sesame Vinaigrette is an absolute flavor explosion that will elevate any dish. It strikes the perfect balance between bright citrus, nutty toasted sesame, and a surprising, gentle kick from pickled jalapeño. Forget the bottled stuff—this dressing is incredibly fresh, vibrant, and takes just minutes to blend together. It’s the secret weapon your salads, grain bowls, and tofu marinades have been waiting for!
Ingredients
• Zest of 1/2 orange
• Zest of 1/2 lime
• 1 pickled jalapeño, chopped
• 1 tbsp / 15 ml pickled jalapeño brine
• 1/4 cup / 60 ml rice wine vinegar
• 1/4 cup / 60 ml orange juice concentrate
• 1 1/2 tsp / 7.5 ml Dijon mustard
• 1/8 tsp / 0.6 ml toasted sesame oil
• 1/4 cup / 60 ml peanut oil
• 1/4 cup / 60 ml olive oil
• Salt and freshly ground black pepper, to taste
Instructions
1. In the jar of a blender, combine the orange zest, lime zest, chopped pickled jalapeño, jalapeño brine, rice wine vinegar, orange juice concentrate, Dijon mustard, and sesame oil.
2. Secure the lid and blend on medium speed. While the blender is running, slowly drizzle in the peanut oil and olive oil through the opening in the lid until the mixture is smooth and emulsified.
3. Season the vinaigrette to your liking with salt and freshly ground black pepper. Pulse a few more times to fully combine.
Nutritional Information
• Yields: about 1 1/4 cups
• Cost: $0.12 per tablespoon
• Serving Size: 1 tablespoon
• Calories: 54
• Fat: 5g
• Carbohydrates: 1.5g
• Protein: 0g
• Fiber: 0g
• Sugar: 1g
• Sodium: 4mg
Pro Tips
• For a perfectly stable and creamy vinaigrette, drizzle the oils in a very slow, steady stream while the blender is running. This is the key to a great emulsion.
• No peanut oil? Substitute with a neutral oil like grapeseed or sunflower. For a nut-free version, simply use 1/2 cup of olive oil instead.
• Control the heat by adding more or less of the pickled jalapeño. For a sweeter dressing, blend in a teaspoon of maple syrup or agave nectar.
• Store the vinaigrette in an airtight jar in the refrigerator for up to one week. The oils may separate or solidify; just let it sit at room temperature for 15 minutes and shake vigorously before serving.
FAQ
Q: Is this orange-sesame vinaigrette vegan
A: Yes, this orange-sesame vinaigrette is naturally vegan as it contains no animal products. All ingredients listed, including the Dijon mustard, are typically plant-based. If you follow a strict vegan diet, you may want to double-check that your brand of Dijon mustard is not processed with any animal-derived fining agents.
Q: How can I make this vinaigrette nut-free
A: To make a completely nut-free version of this dressing, simply replace the 1/4 cup of peanut oil with an additional 1/4 cup of olive oil, for a total of 1/2 cup of olive oil. Alternatively, you can use other neutral, nut-free oils like grapeseed or sunflower oil.
Q: What vegetarian dishes can I use this dressing on besides salad
A: This vinaigrette is incredibly versatile for vegetarian cooking! Use it as a flavorful marinade for tofu, tempeh, or seitan before grilling or baking. It’s also fantastic drizzled over roasted vegetables like broccoli or Brussels sprouts, or used as a sauce for hearty grain bowls with quinoa and chickpeas.
Q: How can I add protein to a salad using this dressing
A: To turn a simple salad into a complete vegetarian meal, pair this dressing with protein-rich additions like crispy baked tofu, roasted chickpeas, edamame, or a sprinkle of hemp seeds. The bright, zesty flavor complements these plant-based proteins perfectly.
