Feb 1

Probiotic Vinaigrette

Zoodles. Or aka zucchini noodles. We planted summer squash about a month ago. My understanding is that squash is resilient and doesn’t take too much effort to grow so it is a good summer vegetable to learn with. I have a few on hand to play with today and this dish has an amazing probiotic vinaigrette and @kitehillfoods ricotta added to it.

These zucchini slivers have a similar texture to pasta when cooked for a short amount of time (or just softened in the acidity of the dressing) so it is a healthy gluten-free option.

Probiotic Vinaigrette | Plant-based Cooking with Dr. Siri Chand

I have noticed an interesting phenomenon. I had plans to share some classic recipes that we eat a lot in our home however, I am finding that much of the inspiration for recipes is coming from food in our garden. The journey of planning and creating my own garden has reshaped my relationship with seasonal eating.

For many years, I shopped local and seasonal at the farmer’s markets and that was wonderful. If gardening or farmer’s markets are not an option for you, that is ok as there are great options for organic zucchini at grocery markets. You can check for markets near you at Local Harvest website.

Kitchen Tools

Probiotic Vinaigrette | Plant-based Cooking with Dr. Siri Chand

Ok, back to zucchini noodles, or zoodles. Fine-tuning your plant-based kitchen might involve a few new accessories. Spiralizing tools can make zucchini noodles. AND I do have one of these however it can be an operation to bring out and clean up. So I save that for larger batches. These zoodles were made with a julienne peeler.

Granted, not much can top good knife skills. As chefs will tell you, having a couple of steel knives in various sizes in the kitchen to meet your needs is critical.

The peeler comes down through the veggie to make long strands and then you can cook quickly via blanching or water sautéing. Sometimes, I will even “cook” them with lemon juice. Kind of like vegan ceviche. If I am cooking this way, I will add invigorating spices like pepper or ground mustard seed. This can stimulate digestion as recommend through ayurvedic principles.

Probiotic Vinaigrette

Probiotic Vinaigrette | Plant-based Cooking with Dr. Siri Chand

To continue, making vinaigrettes is an art and this recipe uses a “golden ratio” of 2 parts oil to 1 part acid. There are different variations of this ratio. It can be fun to explore what ratio tastes best to your palate. In the same vein, different herbs can be added as well to change the flavor.

Probiotic Vinaigrette | Plant-based cooking with Dr. Siri Chand
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5 from 2 votes

Probiotic Vinaigrette

A healthy vinaigrette to put over salads and cooked vegetables that is filled with beneficial bacteria.
Prep Time5 mins
Cook Time5 mins
Course: Salad
Cuisine: French
Keyword: Fermented Foods, Salad dressing, Vinaigrette
Servings: 8
Serving Size: 2 tsp
Calories: 62


  • 1 tbsp minced green onion or shallot
  • 1/4 tsp Dijon mustard
  • 1/2 tsp Myer lemon zest
  • 1 tbsp lemon juice or white wine vinegar
  • 1 tbsp sauerkraut juice
  • 1 tsp dried thyme
  • 4 tbsp extra-virgin olive oil
  • Salt and pepper to taste


  • Wisk everything except the oil. Once well blended, gradually add the extra-virgin olive oil. Season with salt and pepper.

Dr. Siri Chand 


May your time with the plants be nourishing!

  1. Dave Roberts says:

    5 stars
    What flavor of sauerkraut would be best for this ?

    • Dr. Siri Chand says:

      It would depend on the flavors that you are putting it onto. You can start with basic cabbage sauerkraut and from there you can make new additions to what you might enjoy.

      Dr. Siri Chand

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