Sriracha Vinaigrette

  • 5min prep
  • 10 Table Spoons


  • ¼ teaspoon fine sea salt

  • 1/8 teaspoon black pepper

  • ½ teaspoon dried parsley flakes

  • 3 tablespoons extra virgin olive oil

  • 1 tablespoon honey

  • 4 tablespoons white balsamic vinegar

  • 3 teaspoons sriracha sauce


  • In a small mason jar combine the salt, pepper, parsley flakes, olive oil, agave and vinegar. Secure lid on jar and shake well. Add sriracha sauce one teaspoon at a time until desired heat level is achieved shaking the jar well between additions.

  • Bring to room temperature and shake well before each use.

Store leftover vinaigrette dressing in the refrigerator for up to 14 days.