Capsaicin Free Apple Cider Vinaigrette
Bright, tangy, and golden from a pinch of turmeric, this homemade vinaigrette brings serious flavor to any salad without a trace of heat. For anyone managing sensitivity to capsaicin, store-bought dressings can be a minefield — even seemingly mild options sometimes sneak in chili extract or spicy seasoning blends. This one keeps things clean and completely free of that concern, relying instead on apple cider vinegar, honey, and warming spices like ginger and turmeric to build depth. Fresh thyme adds an herby lift, and a slow drizzle of extra-virgin olive oil whisked in at the end creates a beautifully emulsified, restaurant-worthy texture. The optional garlic gives it a little savory punch if you're in the mood, or you can leave it out for something softer and more mellow. It comes together in minutes and keeps in the fridge for up to a week, so you can shake it up and drizzle it over greens, roasted vegetables, or grain bowls all week long.
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Learn more →Ingredients
8 servings
- ¼ cup apple cider vinegar
- 1 tbsp honey
- 1 tsp fresh thyme leaves
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp fine sea salt
- ½ cup extra-virgin olive oil
- 1 tsp fresh garlic, finely minced (optional)
Instructions
- 1
Combine the apple cider vinegar, honey, thyme leaves, turmeric, ginger, salt, and garlic (if using) in a small bowl. Whisk together until the honey is fully dissolved and the mixture is uniform.
- 2
While whisking constantly, pour in the olive oil in a slow, steady stream until the dressing is emulsified and slightly thickened, with no visible separation between the oil and vinegar.
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