Sambal-Orange Vinaigrette
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This vibrant sambal and orange vinaigrette offers a sophisticated balance of heat and citrus, perfect for brightening up a variety of dishes. The spicy profile of the sambal oelek is tempered by the natural sweetness of fresh orange juice, creating a versatile dressing that is far more interesting than a standard balsamic glaze. It is particularly effective when drizzled over crunchy slaw, grilled prawns or roasted root vegetables, providing a punchy flavour profile without the need for refined sugars.
As a low-sugar condiment, this homemade dressing is an excellent alternative to shop-bought versions that are often laden with sweeteners. The use of a neutral oil ensures the bright orange and chilli notes remain the star of the show. Whether you are meal prepping for the week or looking for a quick way to elevate a simple midweek salad, this vinaigrette can be whipped up in minutes and stored in the fridge for easy use.
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Ingredients for Sambal-Orange Vinaigrette
1 tablespoon sambal oelek chilli paste
2 tablespoons fresh orange juice
2 tablespoons rice vinegar
60ml grapeseed or other neutral oil
1/4 teaspoons kosher salt
How to make Sambal-Orange Vinaigrette
In a small bowl, whisk the sambal with the orange juice and rice vinegar. Gradually whisk in the oil and season with salt.
The sambal-vinaigrette can be refrigerated for up to 2 days. Whisk before serving to re-emulsify.
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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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Les informations contenues dans cette page ont été évaluées par des cliniciens qualifiés.
16 janvier 2026 | Publié à l'origine
Auteur: :
UK recipe editors
Examiné par des pairs
UK recipe editors
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