Apple Cider Vinegar Dressing

With a crisp, refreshing flavor that adds a lively kick, this Apple Cider Vinegar Dressing lets the vegetables and other ingredients still shine through. It’s fast become a favorite in my kitchen. And, I can pretty much guarantee that you’re going to love it too!

One reason that I love a great dressing, is that I just plain love a really good salad. I’ll never tire of the magic that happens when you take pantry staples and transform them with a whisk and a few minutes into a flavorful, versatile dressing like this. Lately, I’ve been pouring it on my apple walnut salad, and I can’t get enough. The two just go together so well!

If you have never made a dressing from scratch, please let this be your moment. There’s nothing you can find on store shelves that will compare with the freshness and flavor of what you can whisk together with this recipe in the next five minutes.

It’s tangy, sweet, tart, and has just a hint of a kick. (Don’t worry, it’s not really “spicy,” I promise!) Once you try this apple cider vinegar dressing, you’ll be back for more. Ditch the bottle. You’ll be glad you did!

ingredients for salad dressing in mason jar next to salad on table

Ingredients and Substitutions

Apple Cider Vinegar – I love putting apple cider vinegar front and center. It’s tart, has a bright flavor, and it’s the necessary water-based ingredient for creating a rich emulsion with the mayonnaise and oil.

The Fats – You’ll find that mayonnaise brings its rich, creamy consistency (this is not a thin balsamic dressing). And, the olive oil brings the other half of our emulsion. I am not brand loyal on either one.

Honey – I use regular old honey to sweeten the dressing. But, check the FAQ if you’re concerned about sweetness.

Mustard – Dijon mustard is an ingredient I regularly use to add a sharpness to the flavor. This is not a mustard-forward dressing, but you’ll notice the mild kick.

Fresh Ingredients – I choose yellow onion in this dish, for its milder, sweeter flavor. If you want more “onion” flavor in the mix, go with a white onion. And, I love the bright herby-y notes of fresh parsley that you just can’t get in a store-bought dressing.

Salt – I always use kosher salt in my kitchen.

Notes on Equipment

Victorinox 8″ Chef’s Knife – Food prep is so much easier when you have a quality knife. It was over 10 years ago when I first tried Victorinox knives, while visiting a professional test kitchen. You could say it was love at first slice. These are stellar knives, and the price point simply can’t be beat for quality. That’s why the 8″ Chef’s Knife has been in my kitchen ever since.
Cutting board
32-ounce jar with a lid
Amco Measuring Cups – I have a drawer full of various measuring cups, but I reach for these stainless steel measuring cups more than any others. They’ve got a nice heft without being too heavy, they measure clean and smooth, and they’re dishwasher safe.
Measuring spoons
Immersion blender (or regular blender)

How to Make Apple Cider Vinegar Dressing

Prepping the Vegetables: To start, I clean and then finely mince the onion and parsley. This makes it easier to just assemble the dressing in one go without having to stop and chop later.

Warming the Honey & Vinegar: Measure the honey and vinegar into a 32 ounce jar. Then, you just need to pop it into the microwave for about 30 seconds so they can easily be whisked together.

mixing ingredients with the immersion blender

Adding the Rest: I scoop in everything but the oil. So, you’re adding the mayonnaise, mustard, onion, parsley, and salt to the jar now.

Blending: I like to use my immersion blender to mix the dressing as I drizzle in the olive oil. This helps to ensure a nice emulsion with all of the ingredients completely combined.

slowly pouring oil into dressing while blending

Tasting: Once the dressing is fully emulsified, give it a taste. This is the point at which I add a little more salt, if needed.

Storing: Cover the jar with an airtight lid and refrigerate until ready to serve.

creamy salad dressing made with apple cider vinegar and honey

Expert Tip

If you’ve heard that oil and water don’t mix, I’m about to burst your bubble. This recipe for apple cider vinegar dressing does exactly that. It’s called a stable emulsion. And, it’s how we make ingredients like vinegar and oil stay together instead of separating.

An immersion blender (or a regular blender) makes the process almost foolproof by breaking the oil into super tiny droplets that stay suspended throughout the dressing. It’s done when the dressing looks creamy, slightly thickened, and uniformly mixed. If it stays together for a few minutes, congrats, you’ve nailed it!

Control Consistency – The dressing should be pourable and easy to stir. If it’s too thin, add a spoonful of mayo and whisk again. Too thick? Another teaspoon of apple cider vinegar will loosen it right up.

Season Again – Taste the dressing after it spends time in the fridge. The flavor might shift a little as the ingredients meld and marry. I use the measurements in this recipe as a baseline, but I’ll always do a final taste check and adjust as needed.

Alternative for Blending – Don’t sweat it if you don’t have an immersion blender. Just measure everything into a regular blender instead of the jar. Blend as you drizzle the oil, then pour the dressing into the jar for storage.

Serving Suggestions

This dressing was absolutely made for a big, crunchy salad. It’s going to be great over the the ultimate winter salad. And, it’s exactly what a Fuji apple chicken salad needs to bring everything together.

It’s just as good on a strawberry spinach salad in the spring when the fruit is at its peak. Keep a jar in the fridge and a great salad is never more than a pour away.

Make Ahead & Storage

Make Ahead: Yes, this recipe can be made ahead! This is the kind of thing you keep on hand for easy lunches and dressing up salads.

How to Store: You’ll want to store the dressing in an airtight jar or other container in the refrigerator. Food safety guidelines say you should pitch it after three days. I like to live a little dangerously at my house, and have kept it for up to a week. But you’re an adult and can make your own decisions.

More Creamy Salad Dressing Recipes

Frequently Asked Questions

My dressing separated in the refrigerator. What can I do?

If the dressing separates in the fridge, don’t panic. That’s the just emulsion separating. I just give it a shake in the jar until all the ingredients come back together for serving.

Can I substitute dried parsley for fresh?

Yes, you can substitute 1 tablespoon of dried parsley for 3 tablespoons fresh. Keep in mind that the flavor (obviously) won’t be as fresh, though.

Is there a way to make the dressing less sweet?

For a less sweet dressing, you can reduce or omit the honey. Add the honey last if you’re reducing the amount, and taste it as you go, adding just a little at a time while pulsing the blender.

In a 32 ounce jar, combine the honey and the vinegar. Warm them in the microwave for 30 seconds until they can easily be whisked together.
Add the mayonnaise, mustard, onion, parsley, and salt to the jar. Pulse with an immersion blender a few times to combine.
Slowly drizzle in the oil while mixing with the immersion blender. When the dressing is fully emulsified, taste the dressing and adjust the salt if desired. Cover with a lid and refrigerate until ready to serve.

If you do not have an immersion blender, this can be made in a standard blender as well. Just combine everything but the oil in the blender and then slowly drizzle in the oil while blending on low speed.