Classic Noya Vinaigrette Recipe
A vinaigrette built on NOYA rather than plain vinegar and oil — savoury, tangy and slightly sweet, with the umami depth doing work that a standard dressing can't. Good on leaves, better on roasted vegetables, and it doubles as a marinade for tofu.
Makes about 200ml. Five minutes.
Ingredients
- 60ml NOYA sauce
- 60ml rice vinegar, or cider vinegar
- 60ml olive oil, or toasted sesame oil for a stronger flavour
- 1 tbsp maple syrup, or honey
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp sesame seeds (optional)
- 1 spring onion, finely chopped (optional)
- Black pepper
Method
- Mince the garlic and grate the ginger. Finely chop the spring onion if using.
- Combine the NOYA, vinegar, oil, maple syrup and mustard in a jar with a tight lid, or a bowl.
- Add the garlic and ginger.
- Shake hard, or whisk, until it emulsifies and thickens slightly.
- Stir in the sesame seeds and spring onion if using.
- Taste and adjust — more vinegar for sharpness, more syrup for balance. Add pepper. It shouldn't need salt: NOYA is doing that.
How to Use It
Over green leaves, or something more robust like shredded cabbage and carrot. Excellent on roasted vegetables while they're still hot, where it soaks in rather than sitting on top. As a marinade for tofu or tempeh — half an hour minimum, longer is better. Or as a dipping sauce for dumplings and spring rolls.
Notes
For heat, add a pinch of chilli flakes or a little sriracha.
Sesame oil in place of olive pushes it further east and makes it heavier — good on noodles, less good on delicate leaves.
Keeps a week in the fridge in a sealed jar. It'll separate; shake before using.
NOYA is brewed from wild Scottish seaweed — organic, vegan, and free from all 14 major allergens. More ways to use it.