Toasted Sichuan Peppercorn Vinaigrette

Toasted Sichuan Peppercorn Vinaigrette

  • Prep: 10 min
  • Cook Time: 1 min
  • Total: 11 min
  • Serving: 4 Servings

This Asian-inspired vinaigrette is made with a blend of toasted Sichuan peppercorns, tamari, fresh ginger and orange juice.


  • 1-1⁄2 tablespoons finely chopped ginger
  • 1 tablespoons tamari
  • 1 tablespoon rice vinegar
  • 2 tablespoons Asian sesame oil
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh orange juice
  • 1 teaspoon chile oil
  • 1 teaspoon Sichuan peppercorns


  1. Put the ginger, tamari, rice vinegar, sesame oil, olive oil, orange juice and chile oil into a small bowl and whisk vigorously to blend.
  2. Place a small sauté pan over medium-high heat. Once the pan is hot, add the peppercorns and cook, agitating the pan constantly, for 1 minute until toasted. Transfer the peppercorns to a mortar and pestle or a spice grinder, and crush into a powder.
  3. Sprinkle the peppercorn powder into the ginger mixture and whisk to combine. Serve immediately.


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