Apple Cider Vinaigrette Dressin (Low-Carb Recipe)
Give your go-to dressing a tasty upgrade with my Apple Cider Vinaigrette Dressing! This zesty mix of apple cider vinegar, olive oil, and Dijon mustard adds flavor without extra carbs. You’ll be drizzling it on everything—I know I do!
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Salads don’t have to be sad and plain meals that you have to force yourself to eat! However, drenching them with store-bought dressings to make them appetizing can easily defeat the purpose of eating healthily.
Have you seen the amount of sugar and “mystery ingredients” in those things? That’s why I wanted to find a way to make my salads uber-flavorful while being mindful of what I add to them. Enter my low-carb apple cider vinaigrette! This recipe is a total game-changer for making amazing salads in a jiffy. It’s made with natural ingredients, so you can feel good about what you put in your body.
It’s particularly good to drizzle over my Kale Crunch Salad! The flavors of the crunchy nuts, juicy blueberries, and soft kale just come alive when you add this super tangy and rich apple cider vinaigrette dressing. I served this salad to friends recently, and I’m happy they couldn’t get enough of it!
How to Make Keto Vinaigrette With Apple Cider Vinegar
Ingredients Needed for This Recipe
Apple Cider Vinegar gives the dressing a tangy, slightly sweet taste.
Sugar-Free Maple Syrup: It balances out the sour taste of the vinegar.
Garlic Cloves: These add a strong, savory flavor that makes the dressing tastier.
Onion Powder: This gives the dressing a mild, sweet onion taste.
Dijon Mustard: It helps mix the vinegar and oil together and adds a sharp flavor.
Sea Salt: Salt makes all the flavors in the dressing taste better.
Lemon Zest: This adds a fresh, citrusy flavor to the dressing.
Ground Black Pepper: It gives the dressing a tiny bit of spicy kick.
Extra Virgin Olive Oil: This makes the dressing smooth and adds a rich taste.
Steps for Making Low-Carb Vinaigrette Dressing
I’ve included pictures below to make this keto salad dressing for visual learners like myself. Make sure to scroll to the recipe card at the bottom of the post for the full list of ingredients and recipe for this delicious dish!
Step 1: In a bowl or jar, whisk together the apple cider vinegar, maple syrup (or honey), minced garlic, onion powder, Dijon mustard, sea salt, lemon zest, and a few good twists of black pepper until everything’s looking nicely combined.
Step 2: Now, slowly drizzle in the extra-virgin olive oil while whisking away—this makes the dressing smooth. I personally love using my emulsion blender for this step—it makes life so much easier!
Step 3: Taste it, and if it needs more flavor, add a little more salt, pepper, sweetener, or lemon zest until it tastes just right.
Step 4: You can use the dressing right away or store it in an airtight container in the fridge for up to a week. Just make sure to give it a good shake or whisk before each use because, let’s be real, those ingredients like to do their own thing and separate over time!
Top Tips for Making Apple Cider Vinegar Dressing With Olive Oil
Choose the Right Apple Cider Vinegar: Here’s the deal—if you want this vinaigrette to really shine, don’t just grab any old apple cider vinegar. Go for organic and unfiltered, especially with the “mother” (you know, all that good-for-you stuff!). Trust me, it makes a HUGE difference in flavor and health benefits!
Choose a Good Extra Virgin Olive Oil: Don’t skimp on the olive oil, either! Cold-pressed and organic are your friends here—they’ll give your dressing that next-level flavor you’re craving.
Use Half and Half: Don’t like the strong taste of olive oil? No worries! Use half olive oil and swap in a neutral oil like avocado oil for the rest. You’ll still get that rich texture without the strong olive flavor stealing the show!
Whisk it Good: If you don’t have an emulsion blender (which, by the way, is life-changing!), whisk the olive oil and apple cider vinegar really well. This keeps them from separating and gives your arm a little workout at the same time!
Let It Sit: Sure, you can dive right in and use it immediately, but if you let it sit for about 30 minutes, the flavors will come together for some extra yum. It’s worth the wait, I promise!
FAQs
Can I use different types of vinegar?
I haven’t tried it, but I did some digging and found that this recipe can still work if you use balsamic or white wine vinegar. The flavor profile might change slightly, so you’ll have to adjust the ingredients to compensate.
How can I make the vinaigrette creamier?
You can add a dollop of mayonnaise or Greek yogurt to the dressing. They do an excellent job of making the dressing creamier without adding a ton of carbs!
Is low-carb cider vinaigrette kid-friendly?
Oh, absolutely! The dressing offers a great balance of tangy and sweet, which my kids absolutely love. It’s a foolproof way to get your kids to eat their veggies!
What is the best ratio of olive oil to apple cider vinegar in a vinaigrette?
It all boils down to taste and preferences! Some homemade salad dressings call for a 3:1 ratio—3 parts oil and 1 part vinegar. But I like my low-carb cider vinaigrette dressing smooth, rich, and tangy, so I’m using a 1:1 ratio.
Is this recipe also keto-friendly?
This apple cider vinaigrette is perfect for anyone rockin’ a keto diet! Thanks to that extra-virgin olive oil, it’s loaded with healthy fats while keeping carbs super low. You get all the flavor from apple cider vinegar, garlic, and Dijon mustard without worrying about any carb overload. Plus, using sugar-free maple syrup keeps it sweet and keto-friendly! It’s quick, easy, and a must-have for drizzling over your favorite low-carb salads.
Storage
Making this low-carb vinaigrette ahead of time? No problem! Store it in an airtight container or mason jar and pop it in the fridge—it’ll stay good for up to a week.
And hey, don’t freak out if it looks a little solid after sitting in the fridge for a few days—mine does that, too! That’s just the olive oil doing its thing. Let it chill on the counter for a few minutes, or set the jar in a bowl of warm water, and it’ll be as good as new.
Recipe Variations: Mix It Up!
If your family is like mine, we LOVE to experiment with different flavors and variations in dishes! Our favorites are the following:
- Infuse It With Herbs: This low-carb vinaigrette recipe can accommodate herbs! Add rosemary, thyme, chives, or tarragon for a touch of herb flavors.
- Turn Up the Heat: If you’re in the mood for spicy salads, add a bit of chili flakes, cayenne pepper, or hot sauce to the dressing.
- Sweeten It Up: To heighten the sweetness factor, add a tablespoon (or more!) of sugar-free maple syrup or your sweetener of choice.
- Make It Bright and Tangy: Add freshly squeezed lemon juice for stronger citrus flavors and taste.
- Are you a fan of blue cheese? Add a few crumbles. My husband loves it like this.
- Just Add Fruit: Blend in some avocados for added color, flavor, and fats!
Delicious Keto-Friendly Salad Recipes
- Chopped Italian Grinder Salad Recipe {TIKTOK Viral}
- Easy Keto Egg Salad with Bacon Recipe
- Keto Chicken Salad Recipe: How to Make Delicious Chicken Salad That’s Low Carb
- Keto Broccoli Bacon Salad: Fresh & Flavorful
- Easy and Healthy Cauliflower Salad Recipe: A Low-Carb Delight
Low-Carb Cider Vinaigrette Dressing
Ingredients
- 1/2 cup apple cider vinegar
- 2 teaspoons sugar-free maple syrup
- 2 garlic cloves minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon sea salt
- 1/4 teaspoon lemon zest
- Freshly ground black pepper
- 1/2 cup extra-virgin olive oil
Instructions
- In a bowl or jar, whisk together the apple cider vinegar, maple syrup (or honey), minced garlic, onion powder, Dijon mustard, sea salt, lemon zest, and a few grinds of black pepper until well combined.
- Slowly drizzle in the extra-virgin olive oil while continuously whisking to create an emulsion. This will help the dressing become smooth and well-blended. I prefer to use an emulsion blender.
- Taste the dressing and adjust the seasoning if needed. You can add more salt, pepper, sweetener, or lemon zest to suit your taste preferences.
- Use the dressing immediately, or store it in an airtight container in the refrigerator for up to 1 week. Shake or whisk the dressing before each use, as the ingredients may separate over time.
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Notes
- Making this low-carb vinaigrette ahead of time? No problem! Store it in an airtight container or mason jar and pop it in the fridge—it’ll stay good for up to a week.
- Don’t freak out if it looks a little solid after sitting in the fridge for a few days—mine does that, too! That’s just the olive oil doing its thing. Let it chill on the counter for a few minutes, or set the jar in a bowl of warm water, and it’ll be as good as new.
Nutrition
