Yuzu Vinaigrette
Blended zest gives this vinaigrette the aromatic lift of yuzu using more familiar citrus fruit. Its sweet-sharp edge wakes up a bowl of greens without coating them in a heavy dressing.
Recipe link
Prep time20 min
Cook time0 min
Total time50 MINUTES
- Course
- Salads, Condiments Sauces
- Cuisine
- Asian, Vegetarian Vegan
- Difficulty
- Easy
- Est. calories / serving
- 86
Ingredients
Citrus Base
- 1 orange (zested and juiced)
- 1 lemon (zested and juiced)
- 1 lime (zested and juiced)
- 1 teaspoon umeboshi vinegar
Dressing Base
- ¼ cup rice wine vinegar
- ¼ cup mirin
- ¼ cup granulated sugar
- ¼ cup orange juice (freshly squeezed)
- ¾ cup avocado oil
Instructions
Instructions
- Prepare the Citrus: Using a vegetable peeler or microplane, remove the zest from the orange, lemon, and lime, avoiding as much of the bitter white pith as possible. Juice all three fruits.zest and juice of 1 orange, 1 lemon, and 1 lime
- Blend the Citrus Base: Add the citrus zest, citrus juices, and umeboshi vinegar to a blender. Blend on low speed for about 2–3 minutes until the zest is finely incorporated.citrus zest, citrus juice, 1 tsp umeboshi vinegar
- Build the Dressing: Add the rice wine vinegar, mirin, granulated sugar, and orange juice. Blend until the sugar has completely dissolved.¼ cup rice wine vinegar, ¼ cup mirin, ¼ cup sugar, ¼ cup orange juice
- Chill: Transfer to an airtight container and refrigerate for at least 30 minutes before serving.
Notes
- Blend the Zest Well: Fully blending the citrus zest gives the vinaigrette a much deeper citrus flavor and smoother texture.
- Fresh Citrus: Freshly squeezed juice makes a dramatic difference in the finished dressing and is worth the extra effort.
- Storage: Store refrigerated in an airtight container for up to 1 week. Shake well before serving.
- Serving Suggestions: Excellent on Thai Vegetable Mix, Southwest Quinoa Salad, Miso Tahini Dressing salads, grilled tofu, roasted vegetables, grain bowls, or noodle salads.
Nutrition (Approximate Per Serving)
Yield
About 2 cups vinaigrette — Serving size: 2 tablespoons
- Calories
- 86
- Carbohydrates
- 5 g
- Protein
- 0 g
- Fat
- 9 g
- Saturated Fat
- 1 g
- Polyunsaturated Fat
- 1 g
- Monounsaturated Fat
- 7 g
- Cholesterol
- 0 mg
- Sodium
- 12 mg
- Potassium
- 28 mg
- Fiber
- 0 g
- Total Sugars
- 5 g
- Vitamin A
- 8 IU
- Vitamin C
- 12 mg
- Calcium
- 6 mg
- Iron
- 0.2 mg
Equipment
- Blender
- Citrus zester or microplane
- Citrus juicer
- Measuring cups and spoons
- Airtight glass jar or bottle