Sauces & Condiments
This creamy Braggs ACV salad dressing transforms simple greens into vibrant, tangy masterpieces with just five ingredients and 10 minutes of prep. The key?
A perfect balance of sharp apple cider vinegar, rich olive oil, and fresh herbs that create a dressing so versatile it elevates everything from garden salads to grilled chicken. I developed this recipe after years of experimenting with vinegar-based dressings—finally nailing the emulsion that stays creamy without separating.
The secret lies in the ratio: ¼ cup Braggs ACV to ¾ cup olive oil, emulsified with Dijon mustard and a touch of honey for sweetness. Fresh dill, parsley, and a pinch of garlic powder add bright herbal notes that cut through rich ingredients.
Unlike store-bought dressings, this one develops deeper flavor the longer it sits—perfect for meal prep.
What makes this dressing special is its creamy texture that clings to every leaf and bite, while the tangy ACV base keeps it fresh and vibrant. It’s restaurant-quality without the fuss, and the best part?
You can customize it with different herbs or a splash of lemon juice for variations that work for any season. No blender required—just whisk and taste.
Use it on mixed greens, as a marinade, or even drizzled over roasted vegetables. The dressing keeps well in the fridge for up to a week, making it a pantry staple for effortless, flavorful meals. Here’s exactly how to make it—simple, foolproof, and guaranteed to become your go-to.
Ingredients for braggs acv salad dressing
Five ingredients and a whisk—this creamy dressing is a game-changer for salads and marinades alike.
| Ingredient | Amount | Notes |
|---|---|---|
| Braggs Apple Cider Vinegar 🍏 | ¼ cup | Raw, unfiltered preferred |
| Extra-Virgin Olive Oil 🫒 | ¾ cup | High-quality, fruity variety |
| Dijon Mustard 🌿 | 1 tbsp | Whole grain preferred |
| Raw Honey 🍯 | 1 tbsp | Local if possible |
| Fresh Dill 🌿 | ¼ cup | Chopped, stems removed |
| Fresh Parsley 🌿 | ⅛ cup | Chopped, flat-leaf preferred |
| Garlic Powder 🧄 | ½ tsp | Freshly ground preferred |
| Sea Salt 🧂 | ¼ tsp | Fine grain preferred |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
The Braggs ACV is the star here—raw, unfiltered vinegar has that perfect tang without being harsh. Trader Joe's and Whole Foods carry the best quality in the liquid glass bottles. If you can't find raw, regular Braggs still works, but the flavor develops more over time. The olive oil should be extra-virgin—California-based brands like Corto or Filippo Berio have that fruity punch that makes this dressing sing. I always buy more than I need because it's worth the splurge for dressings. The Dijon mustard is non-negotiable—it's what creates that silky emulsion that keeps everything together.
No Dijon? Whole grain mustard works too, but skip the smooth kind—it won't emulsify right. Fresh herbs are ideal, but dried dill and parsley at half the amount get you close in a pinch. Short on honey? Maple syrup or agave work beautifully—just taste as you go. Want extra tang? Add another tablespoon of vinegar. Need more sweetness? Add another teaspoon of honey. The garlic powder and pepper are just for depth—don't skip them, but don't overdo it either. This dressing is all about balance, so adjust to your taste.
This keeps beautifully in the fridge for up to 1 week, and honestly tastes better the longer it sits as the flavors meld. I always make a double batch—one for salads, one for marinating grilled chicken. Pour it into a small jar and store it in the fridge with the lid on tight. If it separates, just give it a good whisk before using. Freezes for up to 3 months if you want to make a big batch for the holidays. The best part? It's ready in 10 minutes and transforms everything it touches.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear, this dressing takes three minutes—just shake, taste, adjust. No fancy techniques, no measuring cups (I eyeball it), and zero cleanup. The Braggs ACV does all the work.
- Bright Tang Alert: That apple cider vinegar? It’s the star—sharp, fruity, and just sweet enough from the honey to cut through anything. The dill adds a fresh herbal punch that makes it taste like summer in a jar.
- Salad’s Best Friend: Drizzle it on greens, toss with roasted veggies, or even use it as a marinade. It’s my go-to for quick lunches, potlucks, or when I’m too tired to make a full dressing. (Yes, even on a Tuesday night.)
- Budget Booster: A little goes a long way—this batch lasts me weeks in the fridge. Cheaper than store-bought, healthier (no weird preservatives), and I never run out when I need it most. Honestly, it’s my pantry MVP.
Step-by-step instructions for Braggs ACV salad dressing
This dressing comes together in minutes but delivers restaurant-quality depth—creamy, tangy, and bursting with fresh herb brightness.
Whisk Together the Vinegar Base
In a medium bowl, combine the 0.25 cup Braggs Apple Cider Vinegar and 1 tbsp Dijon Mustard. Use a whisk to blend vigorously for 30 seconds until the mustard is completely dissolved and the mixture looks smooth. The vinegar's sharp tang will mellow slightly as it incorporates with the mustard's earthy depth.
Here's the thing—don't rush this step. The mustard needs time to fully emulsify with the vinegar, which prevents separation later. You'll notice the mixture thicken just slightly as you whisk, creating the foundation for your creamy dressing.
Incorporate the Sweet and Herbal Elements
Add the 1 tbsp Raw Honey and stir until fully combined. The honey will immediately begin to soften the vinegar's acidity while adding a delicate sweetness that balances the tang. Next, fold in the 0.25 cup Fresh Dill and 0.125 cup Fresh Parsley using a silicone spatula, being careful not to overmix and crush the herbs.
I press the herbs gently against the sides of the bowl first to release their aromatic oils before stirring. The parsley adds a clean, bright note while the dill contributes that signature fresh, slightly grassy flavor. You'll see the mixture take on a vibrant green hue—this is your visual cue that the herbs are properly integrated.
Build the Creamy Emulsion
With the motor running on low speed, slowly drizzle in the 0.75 cup Extra-Virgin Olive Oil while continuing to whisk. Start with a thin stream and gradually increase to a steady pour. This slow incorporation is critical—it allows the oil to bind properly with the vinegar base, creating that luscious, creamy texture we're after.
Keep whisking for 1-2 minutes after all the oil is added until the dressing thickens to a mayonnaise-like consistency. You'll know it's emulsified correctly when it coats the back of a spoon smoothly without separating. If it looks too thick, add 1-2 teaspoons of water to reach your desired pouring consistency.
Season and Rest for Maximum Flavor
Remove the bowl from the whisk and add the 0.5 tsp Garlic Powder, 0.25 tsp Sea Salt, and 0.25 tsp Black Pepper. Stir thoroughly to distribute the seasonings evenly. The garlic powder adds subtle depth, while the salt and pepper round out the flavors and enhance the dressing's complexity.
Let the dressing rest at room temperature for 10 minutes before using. This resting period allows all the flavors to meld together and the emulsion to fully stabilize. The dressing will thicken slightly during this time—this is normal and actually improves its clinginess on greens.
Taste and Adjust for Perfect Balance
Give your dressing a final taste and adjust as needed. If it needs more tang, add 1-2 teaspoons of Braggs Apple Cider Vinegar. For extra sweetness, incorporate ½ teaspoon of Raw Honey. The dressing should have a perfect balance of sweet, tangy, herby, and slightly garlicky notes with just the right amount of saltiness.
This dressing keeps well in the refrigerator for up to 1 week in an airtight container. Give it a quick whisk before each use to restore its creamy texture. It's perfect for everything from crisp green salads to hearty grain bowls—just drizzle generously and enjoy that luxurious, herby richness.
Pro Tips For Making Braggs Acv Salad Dressing
- Whisk in stages: Start with the vinegar and mustard, then slowly drizzle in the olive oil while whisking vigorously—this prevents a greasy, separated mess. I used to dump everything in at once, and the dressing would split like oil and water fighting at a family reunion.
- Use room-temp honey: Scoop that honey straight from the jar if it’s cold—thick, cold honey won’t blend smoothly and leaves clumps that ruin texture. I learned this the hard way after scraping honey globs out of my dressing for what felt like hours.
- Chop dill fine: Tiny dill pieces distribute evenly and brighten every bite, while chunky stems just sit there like uninvited guests. Pulse it in a food processor for 2 seconds—just enough to break it down without turning it into dill dust.
- Taste before adding oil: Check the balance of vinegar, mustard, and honey first—you might need less oil than you think. I’ve wasted good olive oil by assuming I needed more, only to realize the acidity was already perfect. A splash of water can thin it out if needed.
Flavor customization for this dish
Herb Swaps
Trade the fresh dill and parsley for other aromatic herbs based on what you have. Swap in ¼ cup chopped cilantro and ¼ cup chopped basil for a Mediterranean twist that pairs beautifully with grilled vegetables or roasted potatoes.
For a more robust flavor, try ¼ cup chopped tarragon and ¼ cup chopped chives—this combo adds a subtle anise-like note that works wonderfully with chicken or fish dishes. 🌿
Sweet Variations
Adjust the sweetness to match your taste preferences. For a lighter touch, reduce the honey to ½ tbsp and add ½ tbsp maple syrup for a different depth of flavor. If you prefer a caramelized note, replace the honey with 1 tbsp date syrup or 1 tbsp agave nectar.
These alternatives add complexity while keeping the dressing balanced and creamy.
Spicy Kick
Add heat to your dressing by incorporating ½ tsp smoked paprika or ¼ tsp cayenne pepper for a subtle smoky or fiery finish. For a more pronounced kick, blend in 1 tsp hot sauce (like Cholula or Tabasco) or a pinch of red pepper flakes.
These additions work especially well with spicy dishes or hearty salads that can handle the extra heat. 🌶️
Citrus Brightness
Enhance the dressing with zesty citrus notes by adding 1 tbsp freshly squeezed lemon juice or 1 tbsp orange juice. The acidity of the citrus complements the tanginess of the vinegar, adding a refreshing brightness.
For a more intense flavor, zest ½ tsp lemon or orange peel and mix it into the dressing. This variation is perfect for springtime salads or lighter dishes.
Umami Depth
Add a savory dimension by incorporating 1 tsp soy sauce or ½ tsp fish sauce for an umami-rich dressing that pairs exceptionally well with Asian-inspired dishes. Alternatively, stir in 1 tsp miso paste for a deeper, more complex flavor profile.
These additions elevate the dressing, making it ideal for hearty salads or as a marinade for meats.
Seasonal Twists
Customize the dressing for different seasons. In summer, add ¼ cup chopped mint and a splash of ½ tbsp lime juice for a refreshing, cooling effect. For fall, incorporate ½ tsp ground ginger and ¼ tsp cinnamon to create a warm, spiced dressing that complements roasted squash or hearty greens.
These seasonal variations keep your dressings exciting all year round. ⚡
Nutrition facts
Frequently asked questions
Can I use regular vinegar instead of Braggs ACV?
You can, but the flavor will be different. Braggs ACV has a richer, slightly sweet profile from the apple cider base. Regular white vinegar will still work, but you might want to add an extra ½ teaspoon of honey to balance the sharper acidity. For best results, stick with Braggs or another quality apple cider vinegar.
Why did my dressing separate?
Separation usually happens when oil and vinegar aren't properly emulsified. To fix it, whisk vigorously for 1-2 minutes or use a fork to gently combine. For prevention, always add oil slowly while whisking continuously. If it keeps separating, try adding ½ teaspoon of Dijon mustard to help bind the mixture again.
How long will this dressing keep in the fridge?
This dressing stays fresh for up to 1 week when stored in an airtight container. The flavors actually develop and improve over time! Just give it a quick whisk before using to restore its creamy texture. For longer storage, it freezes well for 3 months in a sealed container.
Can I make this dressing without fresh herbs?
Use 1 teaspoon dried dill and 1 teaspoon dried parsley instead of fresh. For extra flavor, add ½ teaspoon dried oregano or ½ teaspoon dried thyme. Remember that dried herbs are more concentrated, so start with less and adjust to taste. The dressing might be slightly less vibrant but still delicious!
What's the best way to use this dressing beyond salads?
This versatile dressing works as a marinade for chicken, fish, or tofu—just use ¼ cup per pound of protein. It also makes an amazing dip for veggies, crostini, or even grilled shrimp. Try drizzling it over roasted vegetables or using it as a finishing sauce for tacos. The possibilities are endless!