Sambal-Orange Vinaigrette Recipe


There are different ways to savor and enjoy the sweet, tart and juicy flavor of oranges. You can eat them fresh out of hand, toss them in a salad, use them to season meat or add them as ingredients when making cakes and pastries. You can even make orange jam, jellies, juice and smoothies. One more way to enjoy oranges is to use them as an ingredient when making vinaigrette!

Sambal is a chili sauce or paste, a cuisine native to Indonesia, typically made using a mixture of various chili peppers combined with shrimp paste, ginger, garlic, scallion, shallot, palm sugar and lime juice. This popular hot and spicy condiment is usually served with dishes like raw vegetables, grilled or baked fish, fried chicken, ribs and even various soups.

Vinaigrette may be made with different oils and vinegars. The important thing to remember is that it should consist of 3 parts of oil to 1 part of vinegar whisked into a stable emulsion. Other ingredients like salt, pepper, sugar, citrus fruit juice, garlic, truffles and more may be added to give it a more diverse flavor.

How to make a Sambal-Orange Vinaigrette

Active Time: 10 mins

Total Time: 10 mins

Yields: ½ cup


  • 1 tablespoon sambal oelek chili paste
  • 2 tablespoons fresh squeezed Pitman & Davis Navel Orange juice
  • 2 tablespoons rice vinegar
  • 1/4 cup grapeseed or other neutral oil
  • 1/4 teaspoon kosher salt


  1. In a small bowl, whisk the sambal with the orange juice and rice vinegar. Gradually whisk in the oil and season with salt.
  2. The sambal-vinaigrette can be refrigerated for up to 2 days. Whisk before serving to re-emulsify.
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