This is the kind of rice vinegar dressing you make once and then keep coming back to. Bright from the rice vinegar, rich from the olive oil, and rounded out with Dijon and fresh scallions, it hits that perfect balance without trying too hard. It's quick, reliable, and far better than anything from a bottle.
Background
Homemade dressings don't need to be complicated to be good. In fact, the best ones usually aren't. This one leans on a classic vinaigrette ratio with a few small additions - Dijon for body and scallions for freshness - to create something that feels complete with very little effort. Additionally, a rice vinegar dressing is often lighter and more versatile than creamy options.
It's especially useful when you want something lighter than a creamy dressing but still full of flavor.
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Ingredients
A quick mix of pantry staples and fresh ingredients gives this rice vinegar dressing its balance and versatility.
- Rice vinegar
- Olive oil
- Dijon mustard
- Scallions (white and green parts)
- Salt
- Black pepper
See recipe card for quantities.
Instructions
Build the Base
In a small bowl, combine the rice vinegar, Dijon mustard, salt, and pepper to form the flavor foundation of your rice vinegar dressing.
Emulsify
Slowly whisk in the olive oil until the dressing becomes smooth and slightly thickened.
Add Freshness
Stir in the finely chopped scallions.
Rest
Refrigerate for at least 1 hour before using to allow the flavors to come together.
Tips for Best Results
- Taste and adjust - a pinch more salt or vinegar can fine-tune it
- Whisk slowly to help the dressing emulsify properly
- Use good olive oil - it makes a noticeable difference
- Let it rest - the flavor improves after sitting
Variations
- Garlic - Add a finely grated clove for more depth
- Parmesan - Stir in grated parmesan for a richer, savory finish
- Spicy - Add red pepper flakes for a little heat
- Fresh herbs - Mix in parsley, chives, or whatever you have growing in the garden)
Equipment
- Small bowl or jar
- Whisk or fork
- Knife and cutting board
- Salad Dressing Mixer
Storage
Store in a sealed container in the refrigerator for up to 5-7 days.
The dressing may separate - shake or whisk before using.
Top Tip
The key is balance. If it tastes too sharp, add a little more olive oil. If it feels flat, a small splash of vinegar brings it back to life. In summary, achieving that ideal balance is what sets a homemade rice vinegar dressing apart from store-bought options.
FAQ
Yes - it actually tastes better after sitting for a bit.
Yes, but rice vinegar keeps it light and mild.
It helps emulsify the dressing and adds subtle depth.
Related
Looking for other recipes like this? Try these:
Pairing
This dressing works well with:
- Simple green salads
- Grain bowls
- Roasted vegetables
- Grilled chicken
Recipe
Simple Rice Vinegar Dijon Dressing
Ingredients
- 2 tablespoons rice vinegar
- ¼ cup olive oil
- 1 tablespoon Dijon mustard
- 3 scallions, finely chopped
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Equipment
Instructions
- In a small bowl, combine the rice vinegar, Dijon mustard, salt, and pepper
- Slowly whisk in the olive oil until smooth and emulsified
- Stir in the chopped scallions
- Refrigerate for at least 1 hour before serving. Shake or whisk before use