Smooth and spicy, this sriracha vinaigrette dressing is a quick and easy dressing recipe. I love it, and it wakes up any tired salad or greens. Try it on a more robust green like kale or my Charred Chard Salad to stand up to their richer flavors. It works so well on those types of greens as they tend to have some bitterness to the greens. The sprightliness of this dressing tends to cut that somewhat. This dressing is not “chili head” hot, but more of a nice warm flavor.
I am using Tabasco Sriracha Sauce in the recipe. Obviously, you can use your own favorite, but if you are a Sriracha fan please try out Tabasco’s version. My resident chili head Zach loves Tabasco Sriracha above all the other brands.
I also use this as a marinade for chicken wings or breasts, or as a dipping sauce for celery and carrots.
I am a paid Ambassador for Tabasco. However, I created this recipe before my association with them, and all of the opinions contained herein are mine and voluntary.
- 1/2 cup olive oil
- 3 TBS canola oil
- 1/2 cup white balsamic vinegar
- 2 TBS Tabasco Sriracha sauce or your favorite brand
- 1/2 tsp black pepper
- 1 tsp kosher salt
- 2 TBS honey
- 1 TBS dijon mustard
- 1/2 tsp chopped basil (optional)
- Pour olive oil and canola oil into cup and set aside. Add remaining ingredients to a small bowl and whisk, then slowly drizzle in oil mixture in while whisking to form an emulsion.