Crisp and refreshing with a lively kick, this apple cider vinegar dressing brings out the flavors of vegetables and other ingredients. It quickly became a favorite in my kitchen. And we’re sure you’ll love it too.
One of the reasons I love a great dressing is simply because I love a really good salad. I never tire of the magic that transforms pantry staples into flavorful, versatile dressings like this in just a few minutes of whisking. I’ve been using it on apple walnut salad lately, and I can’t get enough of it. The two get along very well!
apple cider vinegar dressing
If you have never made dressing from scratch, please take this opportunity to try it. There’s nothing you can find on store shelves that can match the freshness and flavor of this recipe whipped up in under 5 minutes.
It’s tangy, sweet, sour, and has a slight kick. (Don’t worry, it’s not actually “spicy”, I promise!) Once you try this apple cider vinegar dressing, you’ll want it again. Please throw away the bottle. We’re sure you’ll love it!
Ingredients and Substitutes
Apple Cider Vinegar – I love having apple cider vinegar front and center. It has a tart, bright flavor and is a water-based ingredient needed to create a thick emulsion with mayonnaise and oil.
Fat – You can see that the mayonnaise gives it a thick, creamy consistency (this is not a thin balsamic dressing). The olive oil then provides the other half of the emulsion. I’m not loyal to either brand.
Honey – I use regular old honey to sweeten the dressing. However, if you are concerned about sweetness, please check the FAQ.
Mustard – Dijon mustard is an ingredient I regularly use to add some heat to the flavor. It’s not a mustard-flavored dressing, but you’ll notice a mild kick.
Fresh Ingredients – This dish uses yellow onions, which have a mild, sweet flavor. If you want a more “onion” flavor, use white onions. And I love the bright herbal flavor of fresh parsley, which you don’t get with store-bought dressings.
Salt – I always use kosher salt in my kitchen.
Notes on equipment
Victorinox 8-Inch Chef Knife – Having a quality knife makes meal preparation so much easier. The first time I tried a Victorinox knife was over 10 years ago when I visited a professional test kitchen. You could say I fell in love with it at the first slice. These are great knives and you can’t beat them in terms of quality at their price point. That’s why an 8-inch chef’s knife has been in my kitchen ever since. Cutting Board with Lid 32 Ounce Jar Amco Measuring Cup – I have a drawer full of different measuring cups, but I reach for this stainless steel measuring cup more than any other. It’s a nice weight, not too heavy, clean, smooth size, and dishwasher safe. Measuring spoon Immersion blender (or regular blender)
How to make apple cider vinegar dressing
Preparing the vegetables: First, clean and finely chop the onions and parsley. This makes it easy to assemble the dressing at once without having to stop and chop later.
Warm the honey and vinegar: Measure the honey and vinegar into a 32-ounce jar. Then just pop it in the microwave for about 30 seconds and give it a quick stir.
Add the rest: Scoop in everything except the oil. Now add mayonnaise, mustard, onion, parsley and salt to the jar.
Blending: I like to use an immersion blender to blend the dressing while pouring in the olive oil. This will give you a good emulsion with all the ingredients fully combined.
Taste: Once the dressing is fully emulsified, taste it. At this point, add a little more salt if desired.
To store: Cover the jar with an airtight lid and store in the refrigerator until ready to eat.
expert tips
If you’ve heard that oil and water don’t mix, it’s time to burst the bubbles. This apple cider vinegar dressing recipe does just that. It is called a stable emulsion. And this is a way to keep ingredients like vinegar and oil together without separating them.
Using an immersion blender (or a regular blender) makes this process nearly foolproof, as it breaks the oil into super tiny droplets that remain suspended throughout the dressing. The dressing is ready when it is creamy, slightly thickened, and evenly mixed. Stay together for a few minutes and you’re done!
Consistency Control – Dressings should be easy to pour and stir. If it’s too thin, add a spoonful of mayonnaise and whisk again. Too thick? Add another teaspoon of apple cider vinegar to instantly soften it.
Reseason – Let the dressing sit in the fridge for some time before tasting. The taste may change slightly as the ingredients meld together. Use the measurements for this recipe as a baseline, but always do a final taste check and adjust as necessary.
Blending Alternatives – If you don’t have an immersion blender, don’t worry. Just measure everything into a regular blender instead of a jar. Drizzle in the oil and blend, then pour the dressing into a storage jar.
offer suggestions
This dressing was truly made for big, crunchy salads. Perfect for the ultimate winter salad. And that’s exactly what Fuji’s Apple Chicken Salad needs to bring it all together.
It’s equally delicious on a strawberry-spinach salad in spring, when the fruit is at its peak. Just keep the jar in the fridge and you’ll have a great salad ready to pour.
Preemption and storage
Make ahead: Yes, you can make this recipe ahead of time. This is the kind of thing I keep on hand for quick lunches or to dress up salads.
To store: Store the dressing in an airtight jar or other container in the refrigerator. Food safety guidelines say it should be marketed after three days. I like to live a little dangerously at home and have kept them for up to a week. But you are an adult and can make your own decisions.
See more creamy salad dressing recipes
FAQ
If the dressing separates in the fridge, don’t panic. It is exactly emulsification separation. Just shake it in the jar until all the ingredients are mixed together.
Yes, you can replace 1 tablespoon of dried parsley with 3 tablespoons of fresh parsley. However, be aware that the flavors (understandably) are not that fresh.
For a less sweet dressing, you can reduce or omit the honey. If you want to reduce the amount, add the honey at the end and taste it as you add it little by little while the mixer is running.
Combine honey and vinegar in a 32-ounce jar. Microwave for 30 seconds until easily combined.
Add mayonnaise, mustard, onion, parsley and salt to the jar. Pulse a few times with an immersion blender to combine.
Slowly pour in the oil while blending with an immersion blender. Once the dressing is fully emulsified, taste and adjust the salt to taste. Cover and refrigerate until ready to serve.
If you don’t have an immersion blender, you can also make it in a standard blender. Add everything except the oil to a blender and slowly pour in the oil while blending on low speed.
calorie: 104 kcal | carbohydrates: 3 g | protein: 0.1 g | fat: 10 g | Saturated fat: 1 g | Polyunsaturated fats: 3 g | Monounsaturated fats: 6 g | Trans fat: 0.01 g | cholesterol: 2 mg | sodium: 113 mg | potassium: 10 mg | fiber: 0.1 g | sugar: 3 g | Vitamin A: 35 IU | Vitamin C: 1 mg | calcium: 2 mg | iron: 0.1 mg
Nutritional information is automatically calculated and should only be used as a rough guide.
{First publication date November 15, 2011 – Recipe notes and photos updated June 22, 2026}
Thanks to Apron Appeal for a gentle adaptation of the recipe
