Seeds 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. The apple cider vinegar brings a lively acidity that's balanced beautifully by honey and a hint of fresh thyme, while turmeric and ginger add a golden, earthy depth that store-bought bottles rarely deliver. Many commercial dressings sneak in sesame oil, poppy seeds, or other seed-derived ingredients, so mixing your own from scratch is the cleanest way to stay confident about what's in your bowl. The slow-stream whisking technique is the real secret here — it creates a properly emulsified dressing that clings to every leaf instead of pooling at the bottom. Optional garlic gives it a little extra punch if you're in the mood. It keeps in the fridge for up to a week, so you can make one batch and dress salads, grain bowls, or roasted vegetables 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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