Mint Green Tea Vinaigrette (Vegan, Gluten-Free)

Sharon Palmer

Turn to tea to enliven your next vinaigrette! The astringency of green tea and freshness of mint come together to brighten up an Asian style vinaigrette, with ginger and red chili—it’s the perfect accompaniment for a slaw, green salad, or marinade.

This vinaigrette is used in this flavorful Snow Pea Carrot Salad.



Mint Green Tea Vinaigrette (Vegan, Gluten-Free)

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  • Author: The Plant-Powered Dietitian
  • Yield: 6 tablespoons (6 1-tablespoon servings) 1x


  • 2 green mint teabags (i.e., Pure Leaf)
  • ¼ cup boiling water
  • 1 ½ tablespoons sesame seed oil
  • 1 teaspoon grated fresh ginger
  • ½ teaspoon agave syrup
  • Pinch crushed red pepper
  • Pinch salt (optional)
  • Drizzle red hot chili oil (optional)


  1. Steep teabag in hot water in a small dish for about 1 hour. Squeeze tea out of tea bags.
  2. Whisk in sesame seed oil, ginger, crushed red pepper, and a pinch of salt (optional). Drizzle with red hot chili oil, if desired.
  3. Toss into a salad or slaw or use as a marinade for skewers, tofu, or vegetables.

  • Category: Dressings


  • Serving Size: 1 tablespoon
  • Calories: 31.5
  • Sugar: 0 g
  • Sodium: 0 mg
  • Fat: 3 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 0.5 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg

Keywords: quick, easy, vinaigrette, dressing, green tea

For other plant-based dressing recipes, try:

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