Onion poppyseed vinaigrette
Side | Salad

Onion Poppyseed Vinaigrette

My slightly sweet, slightly spicy, and slightly sour onion poppyseed vinaigrette is the perfect concoction for many salads. It’s better than store-bought and good for vegans.

Who doesn’t love a delicious poppyseed vinaigrette on their salad? Most store-bought ones that I have tried tend to have too much sweetener, or are creamy, but my poppyseed vinaigrette is neither. Try it and you will never go back to buying it from the store.

The ingredients for the poppyseed vinaigrette

There are just a few ingredients in the vinaigrette, but the flavours are unbelievablly delicious.

Onion Poppyseed Vinaigrette
Onion poppyseed vinaigrette

The first thing that we need to do to make our poppyseed vinaigrette delicious is to get a red onion ‘pickled’. To do this, grate a small red onion using a fine grater. Place it in a bowl and pour about a quarter cup of white balsamic vinegar into the bowl – over the onion. Add salt and pepper to taste as well. Mix everything well. You will see the color of the vinegar change almost instantly. It will take on a pinkish hue.

I like using balsamic vinegar because it’s a little sweeter than regular white vinegar which I find is a little harsh for salads. But if you prefer, you can use regular white vinegar.

Set the onion aside for about 10 mins while you get the rest of the ingredients ready.

Onions in vinegar
Onions in vinegar

Once the onions are ‘pickled’, add two tablespoons of sugar to the bowl and mix well so that the sugar gets well combined with the vinegar and you can no longer feel the granules in the bowl.

Add one tablespoon of whole-grain mustard to the bowl. At the same time, also add one tablespoon of poppy seeds to the bowl. Mix everything well, so that the mustard gets well combined and you can no longer see the pinkness of the vinegar. The color of the dressing should have changed and taken on a yellowish hue from the mustard.

Using a small spoon, take a little taste of the vinaigrette to see if it needs more salt.

Once you have tasted the dressing and added salt if needed, add a quarter cup of good quality olive oil to the bowl. Using a small whisk, mix the oil well into the vinegar. I use extra virgin olive oil for my dressings. It has a better flavor.

Onion Poppyseed Vinaigrette
Onion poppyseed vinaigrette

The oil will not get mixed into the vinegar very well. There will always be a separation, but if you put the vinegar into a jar, you can easily shake it just before using it.

Onion Poppyseed Vinaigrette
Onion poppyseed vinaigrette

Enjoy the dressing on any green leaf salad, on quinoa salads, or my green bean and mango salad.

Save any unused dressing in the fridge. It will last up to 3 weeks in the fridge, so you can always make a larger quantity and keep it for daily use.

Onion Poppyseed Vinaigrette

Course: Side, Salad dressingCuisine: CanadianDifficulty: Easy
Servings

12

servings
Prep time

10

minutes
Calories

56

kcal
Total time

10

minutes

My slightly sweet, slightly spicy, and slightly sour onion poppyseed vinaigrette is the perfect concoction for many salads. It’s better than store-bought and good for vegans.

Ingredients

  • 1 small red onion

  • 1/4 cup white balsamic vinegar

  • Salt and pepper to taste

  • 2 tablespoon sugar

  • 1 tablespoon whole grain mustard

  • 1 tablespoon poppy seeds

  • 1/4 cup good quality olive oil

Directions

  • Grate the onion and place in a bowl.
  • Add the vinegar to the bowl with the onion.
  • Add salt and pepper to the bowl and mix well. Set aside for about 10 mins to allow the onion to pickle.
  • Once the onion is ready, add the sugar to the onion and mix well until you can no longer feel the sugar granules.
  • Add the mustard and poppy seeds to the bowl and mix to combine.
  • Add the oil to the bowl and using a small whisk, beat the vinaigrette to combine the oil and vinegar. Although they will never get combined really well, if you put the vinaigrette into a jar, you can shake well just before using.
  • Enjoy on various salad such as green salads, quinoa salads, or my green bean and mango salad.

Notes

  • – Save any unused dressing in the fridge. It will last up to 3 weeks in the fridge, so you can always make a larger quantity and keep it for daily use.

– Check out other salad recipes here.

– Please remember to follow me on FacebookPinterest, and Instagram.

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2 Comments

  1. I loved this vinaigrette recipe. It has the power of turning any simple (even a boring) salad into a grand meal.

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