Apple Cider Vinaigrette

This post may contain affiliate links. For more information, please see our affiliate policy.

Dress up salads, sandwiches, and vegetables with this punchy Apple Cider Vinaigrette. It’s easy to make with just pantry ingredients yet packed with apple cider flavor.

A bowl of apple cider vinaigrette.

This Apple Cider Vinaigrette is a simple, delicious dressing that highlights the key elements of a classic vinaigrette.

Here, the fat is olive oil and in a ratio of 2:1, 2 parts oil to 1 part vinegar. Once you learn this ratio, you can make any vinaigrette your heart desires. Just use half as much vinegar as olive oil, and you’ll be good.

Dijon mustard is one of my favorite ingredients, and in dressings it is often the emulsifying agent. But personally, I just love the flavor. Beyond the oli, vinegar, and mustard, you really only need salt. But in this dressing, I added a touch of sugar too, because I like to use this on coleslaws. Feel free to leave it out if you don’t want it.

Recipe ingredients

Labeled ingredients for apple cider vinaigrette.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Apple cider vinegar: For the best flavor, look for a raw, unfiltered apple cider vinegar such as Bragg brand (that’s the one I always buy).
  • Granulated sugar: Use less or omit entirely if desired.
  • Dijon mustard: This is the emulsifying agent that binds the dressing together. Maille is a French brand of mustard and my favorite.

Instructions

  • In a small bowl, add olive oil, apple cider vinegar, sugar, mustard, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper). Whisk to combine.
A bowl of apple cider vinaigrette.

Recipe tips and variations

  • Yield: This salad dressing recipe makes about 1 cup of dressing (16 tablespoons), enough for 8 servings, 2 tablespoons each. 
  • Storage: Store extra dressing covered in the refrigerator for up to 4 days.
  • Make ahead: The dressing can be mixed up to 3 days in advance and stored in the refrigerator. 
Crunchy Broccoli Slaw next to Apple Cider Vinagirette.
Crunchy Broccoli Slaw with Toasted Almonds and Apple Cider Vinaigrette.

Recipe FAQs

What is “the mother” in vinegar?

It’s basically a collection of cellulose, yeast, and bacteria left over from the process of fermentation while making the vinegar. It usually looks like a soft, opaque mass at the bottom of the bottle. You can strain it out to remove it, although it’s completely harmless.

What are the benefits of apple cider vinegar?

Raw apple cider vinegar has been shown to improve gut health and lower blood glucose levels among a myriad of other benefits.

More tasty salads to try

Join Us

HUNGRY FOR MORE? Sign up for our weekly newsletter and follow along on FacebookPinterest, and Instagram for our latest recipes! Tag all your glorious creations #culinaryhill so we can eat vicariously through you.

Apple Cider Vinaigrette

Dress up salads, sandwiches, and vegetables with this punchy Apple Cider Vinaigrette. It's easy to make with just pantry ingredients yet packed with apple cider flavor.
Author: Meggan Hill
5 from 2 votes
Prep Time 2 mins
Cook Time 3 mins
Total Time 5 mins
Servings 8 servings (2 tbsp each)
Course Pantry
Cuisine American
Calories 315

Ingredients 

  • 1/2 cup olive oil
  • 1/4 cup apple cider vinegar (see note 1)
  • 2 tablespoons granulated sugar or less to taste (see note 2)
  • 1 teaspoon Dijon Mustard (see note 3)
  • Salt and freshly ground black pepper

Instructions 

  • In a small bowl, add olive oil, apple cider vinegar, sugar, mustard, and salt and pepper to taste (I like ½ teaspoon salt and ¼ teaspoon pepper). Whisk to combine.

Notes

  1. Apple cider vinegar: For the best flavor, look for a raw, unfiltered apple cider vinegar such as Bragg brand (that’s the one I always buy).
  2. Granulated sugar: Use less or omit entirely if desired.
  3. Dijon mustard: This is the emulsifying agent that binds the dressing together. Maille is a French brand of mustard and my favorite.
  4. Yield: This salad dressing recipe makes about 1 cup of dressing (16 tablespoons), enough for 8 servings, 2 tablespoons each. 
  5. Storage: Store extra dressing covered in the refrigerator for up to 4 days.
  6. Make ahead: The dressing can be mixed up to 3 days in advance and stored in the refrigerator. 

Nutrition

Serving: 2tbspCalories: 315kcalCarbohydrates: 22gProtein: 4gFat: 24gSaturated Fat: 3gSodium: 219mgPotassium: 125mgFiber: 2gSugar: 13gVitamin A: 37IUVitamin C: 1mgCalcium: 20mgIron: 1mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

Culinary School Secrets
Pro-level tricks to transform your cooking!

You May Also Like

Questions and Comments

Thank you for your comments! Please allow 1-2 business days for a reply. Our business hours are Monday through Friday, 9:00 am PST to 5:00 pm PST, excluding holidays. Comments are moderated to prevent spam and profanity.

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.