Published Jan 28, 2021, Updated Jun 12, 2023
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This zippy horseradish dressing is a simple vinaigrette made with prepared horseradish, vinegar, garlic and olive oil.
Don’t be scared off by the title of this recipe! Yes it’s different, and yes it has a little kick, but Isaac and I have been hooked on it!
We love it on this roasted vegetable salad, but honestly we have been adding a dash here and there to tons of our meals and it really takes things to the next level.
What Does Horseradish Taste Like?
I describe it as zippy! It is a strong flavor that can be described as spicy and peppery… but instead of burning your mouth, the spice burns your nose – similar to wasabi.
Obviously, the more horseradish you consume, the spicier it is. If you’re not a big spice fan, don’t automatically rule out this dressing! It does have a zip to it but the other flavors balance it really well.
Horseradish Dressing Ingredients
- champagne vinegar – if you don’t have champagne vinegar you can substitute for white wine vinegar, rice vinegar or even white balsamic vinegar
- extra virgin olive oil
- prepared horseradish – this just means that it’s not straight up horseradish root! Prepared horseradish is grated horseradish root that has been mixed with vinegar and salt.
- garlic cloves
- minced scallions – just the green part of the scallion
- crushed red pepper flakes
- sea salt
How to Make Horseradish Dressing
Combine the vinegar, horseradish, garlic cloves, scallions, crushed red pepper flakes and sea salt in a small bowl. Slowly drizzle in the olive oil while whisking.
How Long Does it Last?
When stored in an airtight container in the refrigerator, this dressing will last up to two weeks. The oil and vinegar will separate so just be sure to give it a good shake or whisk before using.
How to Use Horseradish Dressing
More Recipes With Horseradish:
More Salad Dressings to Try
- Peanut Dressing
- Creamy Nutritional Yeast Dressing
- Vegan Avocado Ranch Dressing
- Lemon Vinaigrette Dressing
- Chili Almond Dressing
- Golden Turmeric Tahini Dressing
- Combine all ingredients except the olive oil and whisk to combine. Slowly drizzle in the olive oil while whisking.
- Store leftovers in a sealed container in the fridge for up to 2 weeks.
- If you don’t have champagne vinegar, you can use white wine vinegar, rice vinegar or even white balsamic vinegar
Nutrition information is automatically calculated, so should only be used as an approximation.
Photos by Ashley McLaughlin.