Low Iodine Apple Cider Vinaigrette
Bright, tangy, and warmly spiced, this apple cider vinaigrette is the kind of dressing that makes you actually look forward to eating your greens. The combination of honey, fresh thyme, turmeric, and ginger gives it a complexity that store-bought bottles rarely deliver — and you know exactly what's going into it. That matters a lot when you're navigating iodine restrictions, since many commercial dressings sneak in additives, stabilizers, or ingredients that are harder to vet. Here, every component is straightforward and naturally low in iodine, from the olive oil to the apple cider vinegar to the fresh aromatics. Whisking the oil in slowly creates a beautifully emulsified dressing that clings to salad leaves rather than pooling at the bottom of the bowl. Make a jar at the start of the week and you'll have a reliable, flavorful go-to ready to shake and pour over anything from roasted vegetables to grain bowls.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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