This Apple Cider Vinaigrette is one of the best homemade salad dressings you’ll ever try. Once you taste it, you’ll want to pour it on everything!
What is apple cider vinegar? Apple cider vinegar is made from crushed apples that are exposed to yeast. The fermentation process turns the natural sugar in the apples into alcohol, and then the alcohol continues to ferment into acetic acid.
This gives apple cider vinegar its sour smell and flavor.
Wondering how to use it? Try this apple cider vinegar dressing on my favorite Beet Salad, Kale Salad, or my go-to holiday salad, which is always a hit with a crowd.
Benefits of Apple Cider Vinegar
Raw apple cider vinegar, which is unfiltered, also contains something called mother (look for a label that says “with mother” on the bottle) that gives the vinegar a cloudy appearance.
You may see stringy strands at the bottom, which are thought to include helpful enzymes and friendly bacteria.
Here are some potential health benefits:
- Apple cider vinegar may help to kill bacteria. This explains why vinegar is so often used for cleaning!
- It may also act as a food preservative, since it can inhibit the growth of bacteria, like E. coli.
- Consuming apple cider vinegar during a meal may help with blood sugar control, particularly for those with Type 2 Diabetes.
- Adding vinegar to a meal may also help to lower blood sugar spikes after a meal.
- The acetic acid found in vinegar may help to lower cholesterol levels, according to animal studies.
- Vinegar may also help to lower blood pressure levels, which is a major risk factor for heart disease.
With its tangy flavor, apple cider vinegar is also the perfect addition to this salad dressing recipe.
Ingredients You’ll Need
What is apple cider vinaigrette made of?
- Apple cider vinegar
- Extra virgin olive oil
- Lemon juice
- Honey
- Garlic
- Mustard
- Salt & black pepper
You can get creative with extra seasonings if you’d like to, but this combination is perfect over a number of salad combinations. You can also use it as a marinade for chicken breasts.
Note: The lemon juice is optional here, but I love the extra bright layer of flavor that it adds. You can use orange juice instead, or just leave it out and use only apple cider vinegar in this dressing.
Wondering how to thicken dressing? The mustard and honey act as emulsifiers in this recipe, to help the consistency thicken up. You can use spicy brown mustard, or Dijon mustard if you don’t need a vegan recipe.
How to Make Apple Cider Vinaigrette
1. Combine. Add the ingredients to a bowl or glass mason jar with a lid. I typically use a 12-ounce jar, so there’s room to stir everything together.
For extra-finely minced garlic, try scraping it over a microplane. That way you won’t have any large chunks in the final dressing.
You can start with only 1 tablespoon of honey if you like a more tart dressing, but I usually add 2 tablespoons in total.
2. Mix. Use a whisk to stir the ingredients together smoothly, or attach the lid to your jar and shake well.
Alternatively, you can add all of the ingredients to a blender and blend until smooth. Either way works.
3. Enjoy! Taste the dressing and adjust any seasoning, to taste. You can add more sweetness by adding extra honey, or add more mustard or vinegar to make it taste more tangy.
Serve it over your favorite veggies, and add any extra toppings you like. I think this delicious dressing goes well over a Fall salad, particularly with cranberries and pecans on top.
This apple cider vinegar salad dressing can be stored in an airtight container in the fridge for up to 5 days. It’s normal to see it separate in the fridge, so be sure to shake it again before using.
Note: Extra-virgin olive oil may thicken when chilled, so don’t be alarmed if your dressing becomes very thick when you store it. You can run the jar under hot tap water until it thins out again, or let it come to room temperature on the counter before you plan on serving it again.
Frequently Asked Questions & Substitutions
Is this recipe vegan? This apple cider dressing isn’t vegan since it calls for honey, but you can make it vegan by using maple syrup instead.
Does apple cider vinegar need to be refrigerated? No, once you open a bottle of apple cider vinegar, it can be stored sealed in a dark pantry. You do need to keep the apple cider vinaigrette dressing refrigerated, though, for the best shelf life.
Can I use dried spices? Yes, you can replace the fresh clove of garlic with a 1/4 teaspoon of garlic powder, if you prefer.
Can I add fresh herbs? Of course! I think fresh sage, thyme, and rosemary are particularly nice with this flavor combination.
Apple Cider Vinaigrette
Ingredients
- 1/3 cup extra-virgin olive oil
- 1/4 cup apple cider vinegar
- 2 tablespoons lemon juice
- 1 tablespoon spicy brown mustard
- 1 garlic clove , minced
- 2 tablespoons honey , or to taste
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
Instructions
- Add the olive oil, vinegar, lemon juice, mustard, garlic, honey, salt and pepper to a glass jar with a lid. Whisk well to combine, or secure a lid on the jar and shake well.
- Taste the dressing and make any adjustments you like, such as adding a little more honey for sweetness, or a little more mustard or vinegar to make it taste more tangy. Serve right away, or store it in the fridge for up to 5 days.
- Leftover dressing may thicken in the fridge. You can run the jar under warm tap water to help it thin out again, or let it sit on the counter at room temperature until it's runny in consistency.
Video
Notes
Nutrition
If you try this Apple Cider Vinegar Dressing recipe, please leave a comment and star rating below letting me know how you like it.
I like almond butter dressing easy with tamari lemon garlic stevia.or any kind with lemon acv or coconut vinegar and stevia
Oh do you use stevia in pregnancy?
Thanks for answer
I stopped using stevia when we started trying to conceive, so I’m not using it while pregnant or nursing, either. I don’t know of any studies that say it’s necessarily a bad thing to use during pregnancy, it’s just my own personal preference.
The simpler the better….lemon and mustard or white balsamic with Olive Oil, garlic and oregano.
Thanks for the recipe! I’ve been enjoying apple cider vinegar lately. I’ve been drinking 2 T in 8oz of water twice a day. I was just wondering if Megan or anyone else does this or would have any advice. Thanks so much!
I don’t do that regularly while pregnant, but I have taken a teaspoon in water twice a day in the past, and did feel that it helped with blood sugar issues. I definitely prefer it in dressing-form, though!
Perfect timing! I just went to a restaurant and had a salad with lemon vinaigrette dressing that was amazing. This looks very similar, i’ll give it a try, thanks!
This sounds so amazing! thank you for sharing. I just bought my first bottle of racv last week. Excited to make this!
This vinaigrette sounds wonderful! I never new apple cider vinegar was so good for you. That’s so good to know!
I’ve found that not only do I have to avoid sugar for a chronic health problem, but honey & maple syrup seem to act as culprits as well. 🙁 so now I’m left to using dates or date sugar. I would try this dressing with a stevia sweetener, but I bet you need something with a bit more substance to thicken & help the liquids blend. So I think I’ll try this with date sugar & see what happens… 🙂 thanks again for the awesome & tasty recipes, Megan!
Try Agave nectar. It’s similar to honey in sweetness and thickness, but doesn’t act the same way with your blood sugar. Coconut sugar is also a great alternative for brown sugar.
Agave nectar is really bad for you and severely processed. Extremely high fructose levels. Something like 85%!! Steer clear.
Camille, I will say that I have made a balsamic Vinaigrette with virtually the SAME recipe (substituting Balsamic vinegar for ACV) and I too used Stevia. You don’t need the sugar or honey for thickening. The Oil is pretty much all you need. This is not a “Thick” dressing. A good shake to mix things up before you pour it on your salad and the oil will help it to “Cling” to your salad.
I actually found this recipe because Balsamic Vinegar is actually higher in carbs than ACV and I am trying to limit my carbs. I actually love both though.
I love this! I’ll make it for my mom since she’s always looking for a new dressing! The simplicity of this is awesome 🙂
This looks like a great dressing! I’ve been wanting to try apple cider vinegar again, but last time I tried it I had a weird reaction to it. It was the same thing I got from drinking kombucha. No clue would caused it, which makes me afraid to try the raw vinegar again. Even though it’s super healthy. It was random haha.
Ooh, I love Apple Cider Vinegar and I’ve made dressings with it before but I’ve never made this Dijon vinaigrette combo. It sounds great – I can’t wait to try it!
P.S. What happened to the Vitamix? I love mine and it seems indestructible! 🙂
The screws on the bottom of my pitcher wore out and started smoking when I used my blender! I guess that’s what I get for using it so often for the last 3 years… but luckily it’s still under warranty, so I’m just waiting for my brand-new pitcher to arrive in the mail!
I absolutely love making apple cider dressings. So simple and so flavorful! I already know I will love your version 🙂
I was wanting to find a good dressing and here it is!! I just love your site, always find new things to try and new ideas. I am tired of bottled dressings at the store and all the junk they seem to have in them, so am going to give this a try today. Thank you for all the great recipes!!!!!
This is my favorite dressing I make sure I always have some made. Even my 2 year old loves this dressing!
this sound great to can’t wait to make do you have a cookbook ?
I have blood sugar issues as well and I react to honey, maple, white, date sugars also. I have found I don’t react at all to palm or coconut sugar and it apparently is low on glycemic index so Camille, you might try that. Regular stores won’t have it but health food stores will or Whole Foods, and where I live in the southwest U.S., Vitamin Cottage or Sprouts carries it.
Can’t wait to try this simple dressing. I like to have them made up in small containers to take to restaurants so I can enjoy the salad that most likely will have salad dressings I can’t have!
Nice how, when we are forced to “make do”
Without certain electrical conveniences we can see how unnecessary they are for certain things(salad dressing, in this instance). Small thing, I know, but how can we ask corporations to make more environmentally-friendly decisions if we are not willing to do the same?
One of my favorite dressings that is super easy to make:
equal parts of apple cider vinegar, olive oil, and real maple syrup–goes great over a salad that has apple in it.
This is a delicious dressing! My 2 year old daughter even approves! Apparently she loves mama’s kale, spinach, avocado, beet, cucumber and goat cheese salad. The whole time I ate my salad she was jumping up and down and asking for bites.
Thank you!
Denise, That salad sounds heavenly. Would you mind posting the recipe or at least a link? . We get plenty of kale, spinach and beets in our garden and that salad combo sounds fantastic. Thanks!
Hi all,
I have the same recipe for salad dressing (the Dijon is wonderful
in it) most delicious !
Also, I most always make my own dressing to take to restaurants.
OR I bring EVOO in a small bottle, a fresh lemon, and small
vials of sea salt. All fit into my purse and I love doing this!
Good blog Megan… 🙂
Love this recipe! I made it without the honey and it was delicious. Thanks!
I tried making it without the honey too and it had a very strong bitter taste to it. Maybe its because of the apple cider vinegar I used? Did you add anything to yours to help combat the bitterness or do you have any suggestions?
This is my new favorited dressing, can’t get enough 🙂 thank you!
Any substitutions for the lemon juice? I am allergic but would lvoe to try this!!! Thank you megan for providing us with healthy and delish recipes!
I’d just leave out the lemon juice, and maybe add a touch more vinegar or simply use less honey for a balanced flavor.
Use lime juice unless allergic to that too
I absolutely love this dressing! Thank you for sharing so many wonderful recipes!
Italian dressing made with raw apple cider vinegar (with the mother) and unfiltered cold pressed (imported from Italy made from organic Italian olives) olive oil, a little water, freshly chopped garlic, minced dried onion, fresh ginger root grated, one bay leaf, Italian seasoning. Shake well, the unfiltered olive oil and raw vinegar (particularly with the mother) will stay blended longer than cooked (dead) cider vinegar and processed oils, so will be blended evenly when pouring, this stuff lasts for a very long time in the cupboard (in glass, i use red-wine vinegar bottles, dump the red-wine vinegar out and wash the bottle). Very healthy salad dressing, good for weight control and many many health issues.
Camille,
Are you able to have uncooked unheated local raw honey? there is a big difference in the sugar. Even avoid honey from containers with electric heaters on them (warming for pouring) as the electromagnetic field around the heating element affects the sugar adversely. Just pure unadulterated honey poured straight from the comb. Beware that many apiaries also “sugar the hives” and depending on the type of sugar, might contribute to the bad health effects you’ve experienced. Find a trustworthy bee-keeper and try just a little, then slowly increase the intake if no problems.
I’ve used this recipe so many times. It’s perfect!!!! I don’t like using anything else.
I made this tonight with the ACV and Hemp oil… it was fantastic, and green. 😉
Thanks so much for the perfect apple cider vinaigrette! I was looking for something simple to throw together – not too sweet, not too tart – and this perfectly hit the spot! With ingredients I already had on hand, even! This was wonderful over greens with a T of gorgonzola, walnut pieces, and some diced green apple!
This recipe is amazing! And, with the help of my trusty food processor, so incredibly simple. I just love your blog Megan! Thank you for doing what you do.
I was searching an apple cider dressing for my sprouted bean salad so I can incorporate more whole foods into my diet and came across this recipe. I have to say this is was sooo yummy. Definitely will be making it often! Thank you for sharing!
Love love love this dressing! The flavor is unbelievable! When I make it, I like to add a little fresh minced ginger! Sooo good, thank you for sharing this!
Do you happen to have the nutritional info on this?
I did a search tonight for a raw apple cider dressing, you popped up first! We loved it, I’ll be using it in a ‘first time neighborhood block party’, in OCNJ this weekend. I’ll be the talk of the town 🙂 Thanks!
Made it tonight. It’s delicious!
Made it tonight for the first time – it was absolutely delicious. Used it on a salad of butter lettuce, chopped green apple, toasted pecans and a little crumbled blue cheese. I will definitely make this again and again!
Loved this recipe! My family loved it as well!
I’m currently on a raw food cleanse and was looking for a really healthy and yummy vinaigrette recipe to put over my greens. I absolute love this !!
I cannot wait to share this with my family. Well done !!!
I made this to have on hand for Christmas. It’s a versatile dressing that I may just try as a chicken marinade when the weather warms up.
This is delicious. Do you know how many calories it would be for the entire salad dressing?
I made this without the Dijon mustard. I used dried ground mustard. It was good but took some getting used to at first (since I have been used to commercial dressings). I am upset that I cannot pin it easily to my board on Pinterest. Thanks
If you hover over any image in my posts a “Pin It” button should pop up for easy pinning!
(Moderator please delete my previous comment, my phone spazzed and I have it four stars instead of five)
This is my favorite dressing, I make it all the time! Just made it for a grilled shrimp salad! Thank you!!
I subbed coarse ground mustard and splenda because that is what I had on hand. I love the tanginess of it! I purchase the braggs to use as toner for my face and I’ve been looking at ways to use it other than drinking it – so thank you for sharing this!
Absolutely delicious! Phenomenal dressing that gives sald and vegetables a “boom”! Really helps to look forward to eating spring mixes. Going to try on some kale next time. Thanks for sharing.
This was very yummy. Way better than anything store bought. I put it on a garden salad and ended up drinking what was left over in the bowl it was that good. I ended up putting 3 tbs honey and added a pinch of dried minced onion.
Love this dressing!
Is it possible to omit the oil in this recipe and still turn out good? Thanks!
Simply fabulous! My new favorite dressing.
One of the best salad dressing i ever had!!!! Thanks for the recipe! 🙂
Just made this,very good
Lovely dressing. I omitted the lemon juice and it was still perfect. Definitely will be one of my favorite dressings from now on. Think I will be putting it on everything
Best dressing I have ever had….I left off the lemon juice and mustard and it was still amazing.