• Angelica Larsson

Rapeseed oil vinaigrette | Vegan-Gluten free

Uppdaterat: 16 mars 2021

Hello my lovelies! I find myself falling in love with spring and summer every year. It is my absolute favourite time a year. We get such long summer days here in Sweden and watching everything bloom is just soul food. It reminds me of childhood days when my mum would pick fresh veggies from her crops and made wonderful salads full of colour and seasoning. My mum is from Portugal but she has spent most of her years here in Sweden but not without bringing much of her flavour palette with her. Most salads I grew up with had tang, sour flavours most reminiscent of flavour of olives. We celebrate mothers day on Sunday and I am going to spend that day with her and my lovely family and in honour of her and the shades in food I decided to make two different vinaigrettes.


What you need:


First vinaigrette


2 dl (0.8 cups) Rapeseed oil

2 tsp Sea salt

1 tsp Oregano

1 tsp Garlic

1 tsp Paprika

1 tsp Basil

1 tsp Rosemary

1 tsp Sage

1 tsp Coriander

1 tsp Ginger

1/2 tsp White pepper

1/2 tbsp Black pepper


Second vinaigrette


2 dl (0.8 cups) Rapeseed oil

2 tsp Sea salt

1 tsp Onion

1 tsp Sugar

1 tsp Paprika

1 tsp Garlic

1 tsp Carrot powder

1 tsp Chili flakes

1 tsp Coriander

1/2 tbsp Black pepper

Zest of a half a lime and lemon



Pour the spices through a funnel into your container, preferably a glass one. The ones I got I purchased at Granit ( link here ) and they are specifically made for oil/vinegar. Now add your oil and let it sit so it can absorb some flavour.


The fun thing is you can adjust these to your own palette or according to the salad your making to best compliment it.

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