Cashew Free Apple Cider Vinaigrette
Bright, tangy, and warmly spiced, this homemade vinaigrette is the kind of dressing that makes you want to eat more salad. Apple cider vinegar brings a lively acidity that gets balanced beautifully by a touch of honey, while turmeric and ginger add a subtle earthiness that feels a little unexpected in the best way. Fresh thyme and optional garlic round everything out, giving it a complexity that store-bought bottles rarely manage to pull off. The slow-drizzle whisking technique creates a properly emulsified dressing — silky, cohesive, and nothing like the watery separating stuff you might be used to. Since every ingredient here is straightforward and plant-based, there's zero guesswork about hidden nut-based additives or cross-contamination concerns that can sneak into commercial dressings. It keeps in the fridge for up to a week, so you can make a batch on Sunday and have a genuinely great dressing ready to go 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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