Apple Cider Vinaigrette Dressing Recipe
This easy apple cider vinaigrette dressing recipe is made right in your blender and in under five minutes! You only need a handful of ingredients (including raw apple cider vinegar and olive oil) to make this zesty dressing, perfect for any salad.
What is apple cider vinegar, exactly?
Apple cider vinegar is made from crushing fresh apples to release the juice, which is then mixed with bacteria and yeast and allowed to ferment. The sugars are first converted into ethanol and then converted to acetic acid.
This acetic acid is what gives apple cider vinegar its pungent taste and smell. Most of the supposed health benefits of apple cider vinegar are attributed to this acetic acid. Is there any truth to these health benefits or are they mostly hype?
Health benefits of apple cider vinaigrette dressing
Apple cider vinegar has been touted as a miracle beverage for digestion, bloating, weight loss, “detoxing”, blood sugar control, and more.
According to the research, the most promising health benefit of apple cider vinegar is its affect on blood sugar control. The acetic acid in apple cider vinegar is thought to block enzymes that digest starch and delay stomach emptying, leading to a lower rise in blood sugar and insulin levels after eating.
Although it is not a suitable replacement for blood sugar medication, incorporating this apple cider vinaigrette into meals could be helpful for those struggling with high blood sugar levels.
You can read more about the supposed health benefits of apple cider vinegar, like apple cider vinegar for bloating, in my recent apple cider vinegar gummies review.
How to make this apple cider vinaigrette dressing
You can easily whip up this dressing in under a minute using one of three methods:
- In a blender (the recommended method): Simply add everything to a blender (you don’t need a fancy blender for this), and blend until smooth. You can also use an immersion blender if you don’t have a regular blender.
- In a mason jar: If you don’t have any kind of blender on hand, the next best option is to combine all of the ingredients in a mason jar, tightly secure the lid, and shake vigorously until thoroughly combined. If you choose this method, be sure to finely mince the shallot before adding it to the mason jar.
- Whisk with a fork: If you don’t have a blender OR a mason jar on hand, simply whisk vigorously in a bowl with a fork or a small wire whisk. If you choose this method, be sure to finely mince the shallot before adding it to the bowl.
Here’s what you’ll need for this apple cider vinaigrette dressing recipe:
You only need a handful of simple ingredients – all of which can be found at any grocery store – to make this easy salad dressing.
The star ingredient here is apple cider vinegar. I like to buy raw, unfiltered aka mother infused apple cider vinegar. The “mother” is that cloudy, stringy mass you’ll see hanging out at the bottom of the bottle that’s formed during fermentation. Although little research exists on the “mother”, it does contain beneficial bacteria, protein, and enzymes.
Ingredients you’ll need:
- Raw apple cider vinegar: Most grocery’s stores carry raw apple cider vinegar right in the vinegar section. The most common/popular one is Bragg Raw Apple Cider Vinegar.
- Extra virgin olive oil: The apple cider vinegar and olive oil are the base of this vinaigrette recipe. Fat is super important in a salad dressing, as it helps you to absorb the fat-soluble vitamins (vitamins A, D, E, and K) in your salad greens and veggies.
- Shallot: Shallots are a type of onion with a milder and sweeter flavor, and a hint of garlic.
- Dijon mustard: The mustard adds a touch of creaminess and acts as an emulsifying agent to help the oil and vinegar stay together.
- Honey: You’ll combine apple cider vinegar with honey to help balance out the acidity of the vinegar. Start with two teaspoons of honey and add more to your liking. You can also use maple syrup to make this a vegan salad dressing.
Let’s get cooking! If you make this recipe, I’d love it if you share your thoughts in the comments section below and tag me (@shapedbycharlotte) on the ‘gram!
- 1/3 cup extra-virgin olive oil
- 1/4 cup raw apple cider vinegar (like Bragg's)
- 1 Tbsp chopped shallot (about 1/2 of a small one)
- 2 - 3 tsp honey (or maple syrup to make vegan)
- 1 tsp Dijon mustard
- Salt & pepper to taste
- Combine all ingredients in a blender, and blend until smooth (about 30 seconds).
- Alternatively, you can make it:
In a mason jar: If you don’t have any kind of blender on hand, the next best option is to combine all of the ingredients in a mason jar, tightly secure the lid, and shake vigorously until thoroughly combined. If you choose this method, be sure to finely mince the shallot before adding it to the mason jar.
With a fork or whisk: If you don’t have a blender OR a mason jar on hand, simply whisk vigorously in a bowl with a fork or a small wire whisk. If you choose this method, be sure to finely mince the shallot before adding it to the bowl.
You can serve the dressing immediately or store in an airtight jar/container in the refrigerator for up to one week.
Thanks for reading! Did you make one of my recipes? I’d love it if you left a comment/review!