Two bright, savory citrus vinaigrettes—one Asian-inspired and one European-inspired—are easy to make and delicious. Both balance fresh lemon and orange juices with a touch of sweetness and an acidic component for freshness.
Why we love this recipe
This flexible recipe gives you two straightforward options for using freshly squeezed lemon and orange juices to make a lightly sweet, gently tangy vinaigrette.
- The Asian-inspired version adds rice vinegar, soy sauce, and toasted sesame oil for umami depth—perfect for vegan sushi bowls, grain bowls, and crisp salads.
- The European-inspired version uses olive oil, Dijon mustard, and champagne vinegar for a rounded, versatile dressing that pairs beautifully with simple greens, chicken, shrimp, or composed salads.
The recipe was first published in 2018 and has been refined for clarity and balance since then.
What you’ll need
Below is a quick look at the main ingredients for each version. Quantities and full instructions are included in the recipe card.
For the Asian-inspired version
- Freshly squeezed lemon and orange juices plus unseasoned rice vinegar give a bright, layered acidity.
- Mild-tasting honey adds just enough sweetness to round the dressing; use the honey you prefer.
- Toasted sesame oil is flavorful, so it’s balanced here with a neutral oil such as safflower, canola, or sunflower.
- Shallot provides a mild onion flavor; about 1 small shallot (roughly 1/4 cup minced) works well, but adjust to taste.
- Lower-sodium soy sauce adds savory depth; use tamari for a gluten-free option.
For the European-inspired version
- A good-quality extra-virgin olive oil is ideal here; pick a bottle whose flavor you enjoy without worrying about using your most expensive bottle.
- Champagne vinegar pairs nicely with fresh lemon and orange juices for a bright, balanced acid profile.
- Mild honey and Dijon mustard provide sweetness, flavor, and help the dressing emulsify.
How to make it
Making these dressings is fast: mince a shallot, combine acids to mellow the shallot, add the remaining ingredients, then shake until emulsified. Below are the basic steps; full ingredient amounts and details are in the recipe card.
- Use a small jar with a tight lid (a 12-ounce jar or pint-sized mason jar works well). Mince and add the shallot to the jar.
- Pour in lemon juice, orange juice, and the chosen vinegar. Let the shallot sit for a couple of minutes so the acid softens its bite.
- Add the remaining ingredients for the version you chose.
- Screw the lid on and shake vigorously until the dressing is emulsified and combined.
Expert tips and FAQs
Yes. Both versions keep well in an airtight container in the refrigerator for at least a week. Chilled oil can solidify; let the dressing come to room temperature or warm briefly in the microwave for about 10 seconds before using.
More favorite vinaigrette recipes
- Creamy lemon
- Balsamic shallot
Citrus Vinaigrette (Two Ways)
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Ingredients
Asian-inspired (pictured)
- 1 small shallot, minced
- 3 tablespoons (45 ml) freshly squeezed lemon juice
- 3 tablespoons (45 ml) freshly squeezed orange juice
- 2 tablespoons (30 ml) rice vinegar
- 1 tablespoon (15 ml) lower-sodium soy sauce
- 1 tablespoon (15 ml) mild-tasting honey
- ¼ cup (60 ml) safflower oil
- ¼ cup (60 ml) toasted sesame oil (regular or hot chili)
European-inspired
- 1 small shallot, minced
- 3 tablespoons (45 ml) freshly squeezed lemon juice
- 3 tablespoons (45 ml) freshly squeezed orange juice
- 2 tablespoons (30 ml) champagne vinegar
- 1 tablespoon (15 ml) mild-tasting honey
- 2 teaspoons (10 grams) Dijon mustard
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- ½ cup (120 ml) olive oil
Instructions
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Place the minced shallot into a small lidded jar.
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Pour in the lemon juice, orange juice, and vinegar.
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Let sit for two to three minutes so the acid softens the shallot’s bite.
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Add the remaining ingredients for the version you selected.
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Screw on the lid and shake vigorously until the dressing is emulsified.
Notes
- To make the dressing vegan, substitute 1 tablespoon agave or 1 teaspoon sugar for the honey.
- For a gluten-free Asian-inspired version, use tamari or another gluten-free soy sauce.
- Other citrus like Meyer lemon or lime can be used to vary the flavor.
- The dressing keeps at least a week in an airtight container in the refrigerator; bring to room temperature or warm briefly if the oil solidifies.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.