Sauces & Condiments
This Braggs ACV salad dressing transforms simple ingredients into a bright, tangy vinaigrette that skips mayo entirely—no creamy residue, just bold umami and zesty punch. 💫 I developed it after realizing how much richer salads tasted when liquid aminos and apple cider vinegar worked together, creating depth without overpowering greens.
The secret lies in balancing the salty-sweet Braggs with sharp vinegar and a touch of mustard for body.
What makes this dressing special is its versatility—it elevates everything from crisp romaine to hearty kale salads while staying light enough for summer meals.
The ratio of 1 part Braggs to 2 parts apple cider vinegar creates that signature tang, while 3 parts oil (avocado or olive) keeps it silky without heaviness. Fresh herbs like dill or parsley add brightness, and a pinch of garlic powder ensures every bite sings with savory notes.
You'll end up with a dressing that's creamy in texture but light on calories, perfect for those who love flavor but want to avoid mayo. The umami from Braggs lingers beautifully, while the vinegar keeps it fresh-tasting even after days in the fridge.
This isn't just another vinaigrette—it's a game-changer for anyone who's tired of bland, store-bought options.
Store it in a sealed jar for up to 10 days, shaking before use. The flavors actually improve as they meld, making it ideal for meal prep.
Whether you're dressing up a simple lunch or adding complexity to a gourmet salad, this dressing delivers restaurant-quality tang without the fuss. Let's make it!
Ingredients for braggs acv salad dressing
Nine simple ingredients create a dressing that rivals creamy mayo but stays light and tangy.
| Ingredient | Amount | Notes |
|---|---|---|
| Bragg Liquid Aminos 🧂 | ¼ cup | The umami secret ingredient |
| Apple Cider Vinegar 🍏 | ½ cup | Raw, unfiltered preferred |
| Avocado Oil 🫒 | ¾ cup | High smoke point for stability |
| Dijon Mustard 🍯 | 1 tbsp | For depth and texture |
| Garlic Powder 🧄 | ½ tsp | Freshly ground preferred |
| Dried Dill 🌿 | 1 tsp | Or 1 tbsp fresh chopped |
| Sea Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ¼ tsp | Freshly cracked preferred |
| Honey 🍯 | 1 tbsp | For subtle sweetness |
| Fresh Parsley 🌿 | 2 tbsp | Chopped, for freshness |
The Braggs is non-negotiable here—it's the umami powerhouse that makes this dressing sing. Grab the 30oz bottle at Target or Whole Foods—the smaller size works fine too. Apple cider vinegar? Raw, unfiltered is ideal (like Bragg's own ACV), but regular works in a pinch. Avocado oil keeps this dressing stable for days, but extra-virgin olive oil works too if you prefer that flavor. I always buy mine in bulk from Trader Joe's—cheaper and lasts forever. The Dijon mustard adds body without overpowering, and French's is my go-to brand for consistent texture.
No Braggs? Soy sauce or coconut aminos can substitute, but the flavor will be different. Short on vinegar? Lemon juice at half the amount works in a bind. Fresh dill or parsley? Use them—nothing beats fresh herbs, but dried works at one-third the amount. The honey adds just a touch of sweetness to balance the tang, but maple syrup works too. Want more heat? Add a pinch of cayenne. This dressing is forgiving, but the ratio of Braggs to vinegar is key—don't skimp on either.
This keeps beautifully in a sealed jar for 10 days in the fridge, and honestly tastes better after a day or two as the flavors meld. I always make a double batch—one jar for salads, another for marinades. The oil will separate, but just shake it up before using. If it gets too thick, add a splash of water or vinegar. Freezes for 3 months too, though texture changes slightly. Perfect for meal prep—just grab and go!
Why You'll Love This Recipe
- No-Fuss Whisking: I swear by this dressing because it’s three ingredients plus a shake—no blender, no straining, just a jar and a fork. The Bragg Liquid Aminos and apple cider vinegar cut through greens like butter, while the Dijon and garlic powder add depth without extra steps.
- Umami Bomb: That first tangy hit from the Bragg and ACV is chef’s kiss, but here’s the magic: the avocado oil smooths it into something rich and savory—not sharp or one-note. It’s the kind of dressing that makes you pause mid-bite and think, “Wait, why don’t I do this more?”
- Meal Prep MVP: I make a big batch every Sunday and stash it in the fridge—it’s perfect for tossing with prepped salads, roasted veggies, or even as a dip for crudités. Honestly, it’s the only dressing I trust to not turn sad after a few days.
- Pocketbook Hero: Avocado oil is pricey, but you use so little—just 2 tablespoons for a whole jar. The Bragg and vinegar stretch further than store-bought bottles, and Dijon lasts forever. My grocery bill stayed sane, and my salads stayed ridiculously good.
Step-by-step instructions for Braggs Acv salad dressing
Here's how to blend this bright, tangy dressing—no mayo, all flavor.
👨🍳 Step 1: Whisk Together Wet Ingredients
In a medium bowl, combine the 0.5 cup Apple Cider Vinegar and 0.25 cup Bragg Liquid Aminos. These two ingredients form the dressing's vibrant, tangy base. Stir them together until fully mixed—you'll notice the vinegar's sharpness softens slightly as the Bragg's umami kicks in.
Next, add the 1 tbsp Honey and 1 tbsp Dijon Mustard. Whisk vigorously for 30 seconds until the honey dissolves completely and the mustard is fully incorporated. The mixture should look smooth and slightly thickened, with no visible streaks of honey or mustard. This is your foundation, so take your time here—proper emulsification ensures a silky texture later.
🍳 Step 2: Add Aromatics and Seasonings
Now it's time to build flavor. Sprinkle in the 0.5 tsp Garlic Powder, 1 tsp Dried Dill, 0.5 tsp Sea Salt, and 0.25 tsp Black Pepper. Whisk these dry ingredients into the wet mixture until everything is evenly distributed. You'll smell that fresh, herby dill and warm garlic—this is where the dressing starts to come alive.
Taste the mixture at this stage. It should be bright, tangy, and slightly sweet with a hint of savory depth. If it's too sharp for your taste, add another ½ teaspoon of honey (but remember, we're working with exact amounts here). If it needs more punch, a pinch of extra sea salt or garlic powder will help balance the flavors.
🥘 Step 3: Slowly Incorporate the Avocado Oil
This is the critical step—adding the 0.75 cup Avocado Oil too quickly can cause the dressing to separate. Instead, drizzle the oil in very slowly while whisking continuously. Start with just a few drops, then gradually increase the flow as the mixture begins to emulsify.
Keep whisking for 2-3 minutes after all the oil is added. You'll notice the dressing transform from a thin liquid into a creamy, velvety emulsion. If it starts to look too thick, add 1-2 teaspoons of water to reach your desired consistency. The dressing should coat the back of a spoon without being gluey.
👨🍳 Step 4: Finish with Fresh Parsley
Give the dressing one final taste and adjust the seasoning if needed—maybe a tiny pinch more salt or a splash of extra vinegar for brightness. Then, stir in the 2 tbsp Fresh Parsley. This isn't just for garnish; the parsley adds a bright, fresh note that cuts through the richness of the oil and balances the tang.
Transfer the dressing to a clean jar or airtight container. Give it one last shake to ensure everything is well combined. Let it sit for 10 minutes before using—this resting time allows the flavors to meld even more. Your dressing is now ready to elevate any salad from basic to extraordinary!
Pro Tips For Making Braggs Acv Salad Dressing
- STIR VIGOROUSLY AFTER RESTING: Whisk the Bragg and vinegar first, then let it sit for 2 full minutes before adding oil—this lets the umami cut through the sharpness. I learned this the hard way when my first batch tasted like a vinegar punch instead of a balanced dressing.
- USE COLD OIL: Drizzle the avocado oil in slowly while the mixture is still cold—hot oil emulsifies poorly and can turn your dressing into a greasy mess. I was skeptical until I tried it; now I never skip this step.
- WHISK IN STAGES: Add the Dijon and garlic powder gradually, tasting after each addition. Too much at once makes it bitter; too little leaves it flat. Think of it like seasoning a stew—build flavor in layers.
- SUBSTITUTE FOR STABILITY: If your dressing separates, blend in 1 teaspoon of ground flaxseed or a pinch of xanthan gum. It’s not traditional, but it works—my grandmother swore by it for creamy dressings without mayo. (Yes, even if you’re impatient like me.)
Storing and reheating your leftovers
Fridge Storage Secrets
Store your dressing in a clean, airtight glass jar—mason jars work perfectly. The glass preserves flavor better than plastic, and the wide mouth makes shaking easy.
Keep it in the fridge for up to 10 days, though I've found it actually tastes better after 2-3 days as the flavors meld. The oil will naturally separate, but just give it a good shake before using. 💫
Freezing for Later
For longer storage, freeze individual portions in ice cube trays. Once frozen, transfer the cubes to a ziplock bag and flatten them for easy stacking. This method keeps the dressing fresh for 3 months, and you only thaw what you need.
Just pop a cube into a small bowl, add a splash of water or vinegar if needed, and whisk it back together.
Reviving Thick Dressing
If your dressing thickens in the fridge, don't toss it! Add 1-2 teaspoons of water or apple cider vinegar and whisk vigorously until smooth. The acidity helps break up any clumps.
I've had this happen with my homemade batches, and it always comes back perfectly. The texture might change slightly after freezing, but a quick whisk fixes that too.
Shaking vs. Whisking
Always shake before using—this ensures the oil and vinegar re-emulsify properly. For extra insurance, give it a quick whisk after shaking. I keep my jar in the fridge door where it's easy to grab, but remember that temperature fluctuations can cause separation.
If you notice separation, just shake it up—no need to remake the whole batch.
Portion Control Tip
Divide your dressing into small containers if you're prepping for the week. This way, you only open what you'll use, keeping the rest fresher longer. I use 4-ounce portion cups from the dollar store—they're perfect for individual servings.
Label them with the date so you can track freshness. This saves time and prevents waste.
Reheating (Yes, Really!)
While this dressing is best served cold, you can gently warm it if you're using it for cooked dishes like roasted vegetables. Heat in a small saucepan over low heat for just 1-2 minutes—no more, or the oil will separate permanently.
Stir constantly and taste as you go. I've used warmed dressing for dipping bread or drizzling over warm grains, and it works beautifully. 🔥
Nutrition facts
Frequently asked questions
Can I use this dressing on non-salad dishes?
This tangy vinaigrette works beautifully on roasted vegetables, grilled chicken, or even as a marinade for 1-2 hours before cooking. The umami from Braggs and the acidity from apple cider vinegar tenderize proteins while adding depth. Just avoid using it on delicate seafood—stick to cold applications there.
What if I don't have avocado oil?
No problem! Use extra-virgin olive oil or light neutral oil like canola in equal amounts. Avocado oil adds a slightly buttery note, but olive oil brings its own fruity complexity. For a richer texture, try toasted sesame oil (reduce to 1 tablespoon—it's potent!) in the final whisking step.
How do I fix dressing that separates?
Simply shake vigorously for 30 seconds or whisk in 1 teaspoon of water or vinegar to re-emulsify. The acidity helps bind the oil back into the mixture. If it's very thick, add a splash of water. This happens naturally with oil-based dressings—just give it a good stir before using.
Can I make this dressing spicier?
Yes! Add ½ teaspoon of cayenne pepper or 1 teaspoon of hot sauce when whisking the dry ingredients. For smoky heat, stir in ½ teaspoon of smoked paprika instead. Always taste first—you can adjust to your preferred spice level after the initial mix.
Why does my dressing taste too sweet?
Reduce the honey to ½ tablespoon next time, or balance it with more vinegar (1 extra teaspoon). The Braggs already adds a subtle sweetness, so start with less honey if you prefer a sharper tang. Taste as you go—you can always add more vinegar later to cut sweetness.