Sweet chilli red wine vinaigrette: 1 Dressing, 6 Ways

Not all dressings have to be made with oil! This little number is made by reducing Aspall classic red wine vinegar with water, chillies, ginger, sugar and sea salt. And the sweet, tingly-tangy result is perfect for dressing up meals all week long!

#Dressupforsummer with our sweet chilli red wine vinaigrette to reignite your passion for cooking at home. It can be stored in the fridge for up to a month so why not scale up our recipe to make a big batch ready to savour big flavour the easy way whenever the urge takes you? The 6 suggestions below are just a starting point to show you how this dressing can work for you throughout the week. The world is your oyster with this one (and they taste amazing with this vinaigrette too!).

Get social with @Aspallvinegar for more inspiration and to share your serving ideas with us. Tag us in your photos and use the hashtag #DressUpForSummer to join in the fun.

Dressing #3: Sweet chilli red wine vinaigrette

Sweet chilli vinaigrette

Vegan and fat free, this delectable dressing adds sweetness and mild-mannered heat to Asian-inspired meals and fusions. If you’re planning on storing the dressing for a month, make sure your jar is squeaky clean. Our recipe makes 360ml, which will fill a standard size jam jar. If you’d like to make more, just multiply the quantities to fill as many jars as you can find!

Get the full recipe >

Monday: Halloumi is a match made in heaven with this dressing, combining sweet, salty and fiery flavours. For a simple roasted halloumi and rainbow vegetable salad, chop colourful bell peppers, courgettes and red onions into similar sized chunks, then toss lightly with olive oil and scatter into a roasting tray. Brush sliced halloumi with your sweet chilli red wine vinaigrette and place on top of the veggies. Roast at the top of a scorching hot oven for 15 minutes until well charred. Douse the roasted vegetables with generous spoonfuls of dressing and serve with rocket and toasted pine nuts.

Halloumi and rainbow vegetable salad

Tuesday: Add some soy sauce or tamari to your dressing to look forward to a #TastyTuesday with a wild rice salad with miso-roasted tofu & broccoli, edamame beans and mint.

Wild rice salad

Wednesday: Pay a visit to your local fishmonger and bakery to enjoy a sweet & fiery crab cocktail salad with baby gem, avocado, and cucumber, served with fresh, crusty bread.

Crab cocktail salad

Thursday: This dressing makes an amazingly vibrant rainbow slaw that’s perfect for serving with grilled or barbecued meats. With the absence of mayo or dairy, the slaw remains light, clean and zippy, making it the perfect accompaniment to cut through robust smoky flavours. Combine finely shredded red cabbage, grated carrots, finely sliced red pepper, blanched edamame beans and chopped coriander or mint, and toss everything generously with your sweet chilli red wine vinaigrette and the juice of 1 lime. Top the slaw with toasted, chopped peanuts and fresh herbs.

Rainbow slaw

Friday: Egg-fried rice is taken to the next level with this sweet chilli red wine vinaigrette. Fry finely diced onion, celery, garlic and carrots in a tablespoon or two of sesame oil for 8 minutes, before adding cooked rice, frozen peas and sweetcorn, and stir-frying for 6 minutes. Make a hollow in the centre of the pan, and crack in the eggs (one per person) then scramble and stir-fry until cooked. Toasted peanuts or cashews, chopped coriander, sesame seeds, and sliced spring onion make excellent toppings, as well as several spoonfuls of your dressing.

Egg fried rice

The weekend: For a tasty alfresco lunch, mash some fresh raspberries into your dressing to create these beautiful crushed raspberry & goats’ cheese bruschetta with roasted hazelnuts.

Goats cheese and raspberry bruschetta

Feel inspired to #dressupforsummer? Make sure you tag @Aspallvinegar in your photos on Instagram, Facebook or Twitter! We’d love to see them!