Sauces & Condiments
This Braggs apple cider vinegar salad dressing transforms simple greens into a vibrant, tangy masterpiece with just five core ingredients. The secret lies in the perfect balance of vinegar and oil, creating a silky emulsion that clings to every leaf while delivering that signature celery-pepper zing.
I developed this recipe after years of testing dressings that either separated or lacked depth—this one does neither.
The foundation is simple: Braggs apple cider vinegar (for its bold, slightly sweet tang), high-quality olive oil (for richness), and a pinch of salt to amplify flavors. Celery seed and black pepper add that signature zesty complexity, while a touch of honey or maple syrup balances acidity.
The key technique? Whisking vigorously to create a stable emulsion that won’t break, even after refrigeration.
What you’ll end up with is a dressing that elevates any salad—crisp, flavorful, and restaurant-quality at home. It’s versatile enough for hearty greens, grain bowls, or even as a marinade, yet simple enough to make in minutes.
The best part? It keeps for up to two weeks in the fridge, so you can make a batch and enjoy it all week long.
For extra depth, stir in fresh herbs like dill or parsley just before serving, or add a splash of lemon juice for brightness. This dressing is the perfect marriage of tangy, savory, and slightly sweet—proof that homemade can truly outshine store-bought. Let’s get started!
Ingredients for braggs apple cider vinegar recipe salad dressing
Five ingredients, bold flavors—this dressing turns simple greens into a zesty masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Braggs Apple Cider Vinegar 🍏 | ½ cup | Unfiltered for maximum flavor |
| Extra-Virgin Olive Oil 🫒 | ½ cup | High-quality, fruity variety |
| Celery Seeds 🌿 | 1 tsp | Ground for better flavor |
| Black Peppercorns 🌶️ | ½ tsp | Freshly cracked preferred |
| Pure Maple Syrup 🍯 | 1 tbsp | Or honey in a pinch |
| Sea Salt 🧂 | ½ tsp | Fine grain preferred |
Braggs apple cider vinegar is the star here—grab the unfiltered version for that rich, tangy depth. I always buy it in bulk from Costco or Amazon because it's cheaper and lasts forever. The olive oil should be extra-virgin—none of that cheap stuff that tastes like soap. Celery seeds are the secret weapon for that signature celery flavor; if you can't find them, ground celery seed works too. The maple syrup balances the acidity beautifully, but honey works in a pinch if that's what you've got.
No celery seeds? Dried dill weed at half the amount adds a similar brightness. Want more heat? Add a pinch of cayenne or red pepper flakes. The dressing emulsifies best when whisked vigorously, but if it separates, just give it another good stir before using. For a sweeter version, double the maple syrup—though I like it just as is. If you're using this as a marinade, reduce the salt by half since meats already have sodium.
This dressing keeps for up to 2 weeks in the fridge, sealed tightly in a jar. The emulsion stays perfect if you store it in a glass jar with a tight lid. For extra freshness, add a splash of lemon juice before serving. I make a big batch every Sunday—it disappears fast! If you make more than you can use, freeze it in ice cube trays for single-serving portions.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear, this is the dressing I reach for when I’ve got nothing but a jar of Braggs vinegar and a drizzle of olive oil. Crush the peppercorns and celery seeds in a mortar (or just pulse them in a spice grinder)—that’s the only prep. No peeling, no chopping, no stress.
- Sweet-Tart Balance: The maple syrup cuts through the vinegar’s sharpness like a cool breeze on a summer picnic. Honestly, it’s the kind of harmony that makes you pause mid-bite—especially when it’s tossed with crisp greens or a hearty grain bowl.
- Pantry Staple Power: I’ve used this on everything from BLTs to roasted veggies, even as a marinade’s base. (Yes, even on a Tuesday night.) The dressing keeps for weeks in the fridge, so I’m never scrambling for something to jazz up a salad or drizzle over takeout.
- Budget-Friendly Upgrade: A splash of Braggs and a teaspoon of maple syrup stretch my olive oil further than any store-bought dressing. Between us, this is how I feed the family without breaking the bank—plus, it’s way healthier than anything in a bottle.
Step-by-step instructions for celery-pepper dressing
This dressing comes together in minutes but delivers bold, tangy flavor that transforms simple greens into a restaurant-worthy dish.
Toast the Celery Seeds and Peppercorns
Heat a small dry skillet over medium-low heat. Add the 1 teaspoon celery seeds and ½ teaspoon black peppercorns—they'll sizzle gently but won't burn if you keep the heat low. Toast them for 1-2 minutes until they release their nutty aroma and turn just slightly darker. Here's the thing—this step unlocks their full flavor, so don't rush it.
As they toast, you'll notice the peppercorns darken slightly and the celery seeds puff up a bit. Immediately transfer them to a small bowl and let them cool for 2 minutes. This prevents them from burning when you add the hot vinegar later. The toasted seeds will become the aromatic backbone of your dressing, so don't skip this crucial step.
Whisk Together Wet Ingredients
In a medium bowl, combine the ½ cup Braggs apple cider vinegar and 1 tablespoon pure maple syrup. Whisk vigorously until the syrup dissolves completely—this creates a smooth base. The vinegar should taste bright and tangy, while the maple syrup adds just enough sweetness to balance the acidity. I like to taste at this stage to ensure the sweet-tart ratio feels right.
Next, add the ½ cup extra-virgin olive oil in a slow, steady stream while continuing to whisk. This gradual incorporation prevents the dressing from separating. You'll want to whisk for about 30 seconds after adding all the oil to create a silky emulsion. The dressing should look glossy and well-blended, with no visible oil pooling on top.
Add Toasted Spices and Salt
Once the wet ingredients are fully combined, pour in the toasted celery seeds and peppercorns. Add the ½ teaspoon sea salt and whisk everything together for another 20-30 seconds until the salt dissolves completely. The spices will disperse evenly, giving your dressing that signature celery-pepper zing that elevates any salad.
Here's where it gets good—taste and adjust if needed. If it's too tart, add a pinch more maple syrup. If it needs more kick, add a few more cracked peppercorns. The dressing should coat the back of your spoon with a perfect balance of sweet, tangy, and spicy flavors. Real talk: this is the moment that matters, so don't be shy about tasting as you go.
Let It Rest and Shake Before Serving
Transfer the dressing to a clean, airtight jar or bottle. Let it sit at room temperature for 10 minutes before using. This resting period allows all the flavors to meld together, creating a more cohesive taste. The spices will also have time to fully infuse into the oil and vinegar mixture.
Before using, give the jar a good shake—this ensures the spices and salt are evenly distributed. The dressing should be smooth and well-emulsified. If you notice any separation after shaking, just give it another quick shake. This dressing keeps well in the fridge for up to 2 weeks, so you can make a big batch and enjoy it over multiple salads.
Pro Tips For Making Braggs Apple Cider Vinegar Recipe Salad Dressing
- CRUSH THE SEEDS FIRST: Don’t just toss whole celery seeds into the mix—they’ll sit like tiny rocks in your dressing. Lightly toast them in a dry skillet for 30 seconds until fragrant, then crush them with the flat side of a knife or a mortar and pestle. This releases their flavor and blends smoothly—no more chewing on texture surprises.
- STIR IN STAGES: Drizzle the olive oil in slowly while whisking, then add the vinegar and maple syrup in a thin stream. If you dump everything in at once, you’ll end up with a clumpy mess. Start with half the oil, emulsify, then add the rest—this guarantees a silky finish every time, even if you’re not a whisking pro.
- CHILL BEFORE USING: Let the dressing sit uncovered in the fridge for at least 30 minutes after making. The flavors meld better when cool, and the oils separate less when tossed with warm greens. I used to skip this, and my salads always tasted flat—now I treat it like a mandatory rest period.
- SWAP MAPLE FOR HONEY (IF NEEDED): If you’re avoiding sugar or can’t find maple, use raw honey—but adjust the ratio. Honey’s thicker, so start with 2/3 cup instead of 1 cup, then thin with a splash of warm water if it’s too sticky. The dressing will still balance the vinegar’s sharpness, just with a different depth.
Make-ahead tips for braggs apple cider vinegar recipe salad dressing
Batch Prep Strategy
Make a double batch of this dressing—it disappears fast! Combine 1 cup Braggs apple cider vinegar with 1 cup extra-virgin olive oil, 2 tsp celery seeds, 1 tsp black peppercorns, 2 tbsp maple syrup, and 1 tsp sea salt.
Store in a quart-sized mason jar in your fridge for up to 2 weeks. The extra volume means you’ll always have dressing on hand for last-minute salads or quick meals. 💛
Freezing for Convenience
Freeze single-serving portions in ice cube trays for easy grab-and-go use. Once frozen, pop out the cubes and store them in a ziplock bag or airtight container. To use, thaw overnight in the fridge or quickly defrost a cube in warm water.
This method preserves the emulsion perfectly—just shake before using. I keep a tray in my freezer for busy weeks when fresh prep isn’t an option.
Flavor Boost Before Serving
For maximum freshness, add 1 tbsp fresh lemon juice or 1 tsp minced shallot right before tossing with your salad. The acidity brightens the dressing, while the shallot adds a subtle onion depth.
If you’re using this as a marinade, reduce the salt by half (since meats already contain sodium) and add 1 tsp Dijon mustard for extra cling. Always shake well before using—this keeps the emulsion intact.
Storage Containers Matter
Use glass jars with airtight lids—plastic can absorb flavors over time. I prefer Le Parfait glass jars because they’re wide-mouthed and easy to shake. If you notice separation after refrigeration, simply shake vigorously for 10-15 seconds before using.
The dressing will re-emulsify perfectly. Avoid storing in metal containers, as vinegar can react with the material over time.
Make-Ahead for Meal Prep
Prep this dressing on Sunday mornings when you have extra time. It’s the perfect make-ahead component for grain bowls, sandwiches, or roasted veggies all week. Label your jar with the date—this helps track freshness.
For extra flavor development, let it sit at room temperature for 30 minutes before refrigerating. The spices will infuse more deeply, creating a richer taste. 🌟
Travel-Friendly Packing
For on-the-go meals, transfer the dressing to a small glass bottle with a tight lid (like a 2-ounce squeeze bottle). These are perfect for packing in lunchboxes or backpacks. The small size ensures you only take what you need, and the tight seal keeps the emulsion stable.
I keep one in my car for impromptu picnics—it’s a game-changer for quick salads when you’re out and about.
Nutrition facts
Frequently asked questions
Can I substitute Braggs apple cider vinegar with regular apple cider vinegar?
The flavor will be slightly less complex, but it’ll still work! Braggs has a richer, slightly sweeter profile due to its unfiltered nature. For a closer match, use 1/4 teaspoon honey or maple syrup extra to compensate for the reduced depth. Regular ACV works best in a pinch, but the dressing may taste a bit sharper.
Why did my dressing separate after refrigeration?
This happens when the emulsion breaks, usually from not whisking enough or using cold ingredients. Give it a vigorous shake before using—most dressings re-emulsify perfectly. For future batches, whisk for 30+ seconds after adding oil, and let it rest 10 minutes before refrigerating. If it keeps separating, try adding 1/2 teaspoon Dijon mustard (it acts as a natural emulsifier).
Can I make this dressing without celery seeds?
Swap the celery seeds for 1 teaspoon dried dill weed or 1/2 teaspoon ground coriander for a similar earthy brightness. For a smoky twist, add 1/4 teaspoon smoked paprika. The key is balancing the spices—reduce other seasonings slightly to avoid overpowering the tangy base. The dressing will still taste amazing!
How can I use this dressing beyond salads?
This versatile dressing works as a marinade (reduce salt by half), a dip for veggies or chips, or even a finishing sauce for roasted meats. For marinades, add 1 tablespoon Dijon mustard to help it cling. It also brightens grain bowls, sandwiches, or wraps—just adjust the ratio to 1 tablespoon per serving when using as a condiment.
What’s the best way to store leftovers?
Transfer to a clean, airtight glass jar and refrigerate for up to 2 weeks. Shake well before each use. For longer storage, freeze in ice cube trays, then transfer cubes to a bag. Thaw overnight in the fridge—no microwave needed! Avoid metal containers (vinegar can react with them) and always check for separation before shaking.