Sauces & Condiments
This Braggs apple cider vinegar salad dressing delivers a bold, celery-infused tang that elevates any green salad without added sugar. The secret lies in steeping fresh celery with warm vinegar to extract its crisp, earthy flavor—no blender or complicated steps required.
What sets this apart is how the vinegar's natural acidity cuts through rich ingredients while maintaining balance, making it perfect for hearty greens, roasted vegetables, or grilled proteins.
With just five simple ingredients—Braggs apple cider vinegar, olive oil, Dijon mustard, and a touch of salt—this dressing comes together in minutes but tastes like it simmered all day. The celery infusion adds depth without overpowering, while the Dijon mustard introduces subtle heat that lingers on the palate.
Unlike store-bought versions, this recipe avoids artificial flavors and preservatives, giving you complete control over the tang level.
Once mixed, this dressing stays fresh in the refrigerator for up to two weeks, allowing you to batch-prep for the week ahead. Its versatility shines in both classic salads and unexpected pairings—think drizzled over avocado toast, tossed with roasted Brussels sprouts, or even as a marinade for chicken.
The absence of sugar means it won’t spike blood sugar, making it a guilt-free choice for health-conscious eaters.
The key to success is letting the celery steep for at least 30 minutes before straining, which ensures maximum flavor extraction. Adjust the oil-to-vinegar ratio to your preference—more oil for richness, more vinegar for tang.
Store in an airtight container, and you’ll have a pantry staple that transforms simple salads into restaurant-worthy meals.
Ingredients for braggs apple cider vinegar recipe salad dressing
Five ingredients, zero sugar—just bold vinegar, celery, and a touch of mustard.
| Ingredient | Amount | Notes |
|---|---|---|
| Braggs Apple Cider Vinegar 🍏 | ½ cup | Raw, unfiltered preferred |
| Fresh Celery Stalks 🥬 | 1 whole | Chopped into 1-inch pieces |
| Extra-Virgin Olive Oil 🫒 | ½ cup | Light or fruity variety |
| Dijon Mustard 🌶️ | 1 tbsp | Mild or hot preferred |
| Sea Salt 🧂 | ½ tsp | Fine grain preferred |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Garlic Cloves 🧄 | 1 clove | Minced, optional for depth |
The Braggs apple cider vinegar is non-negotiable here—its raw, unfiltered quality gives that deep, tangy punch. Grab the 16-ounce bottle from most grocery stores, but if you see the smaller 8-ounce size at Trader Joe's, it's perfect for a single batch. Fresh celery is a must too (the good stuff, not the wilted kind from the back of the fridge)—look for stalks that are crisp and bright green. The olive oil? Any extra-virgin variety works, but avoid the super cheap stuff—you can taste the difference. I usually pick up a bottle of California olive oil from the store's mid-range section, and it's always reliable.
No Braggs vinegar? Another raw apple cider vinegar brand works, but it won’t have the same depth. Short on celery? Skip it entirely—this dressing still tastes great. Dijon mustard is key for that subtle heat, but if you’re out, yellow mustard at half the amount gets you close. The garlic is optional but adds a nice layer of flavor—just one clove is enough. For extra tang without more vinegar, add a splash of lemon juice. And if you want to make this ahead, double the batch and store it in a jar—it keeps for weeks.
This dressing gets better with time—let it sit for at least 30 minutes before using so the celery flavor really infuses. Store it in an airtight container in the fridge, and it’ll last for 2 weeks. I like to shake it up before each use because the celery bits settle. If it separates, just give it a good stir. Pro tip: Use it on everything—grilled chicken, roasted veggies, even as a marinade. It’s that versatile.
Why You'll Love This Recipe
- No-Fuss Blender Magic: I swear by this one—just toss celery, vinegar, mustard, and olive oil in the blender, pulse, and boom. No straining, no measuring cups, no mess. Honestly, I’ve made it while waiting for pasta to boil.
- Celery’s Crunchy Secret Weapon: That fresh celery isn’t just for garnish—it adds a bright, grassy bite that cuts through rich greens or hearty bowls. The vinegar’s tang and Dijon’s kick make it taste like a restaurant dressing, but I’m the one holding the jar.
- Weeknight & Potluck Hero: Slather it on grain bowls, drizzle over roasted veggies, or toss with takeout noodles—it’s my go-to for lazy nights and impressing guests. Between us, it’s the dressing that makes my sad office salad actually exciting.
- Lasts All Week (Seriously): I’ve had this dressing survive in my fridge for nine days straight, and it’s still sharp and vibrant. The vinegar and salt preserve it, so I make a big batch—saves me from buying overpriced bottles and second-guessing my lunch choices.
Step-by-step instructions for celery-infused apple cider vinaigrette
Here's how to whip up this bright, tangy dressing with just a few simple steps.
Infuse the Celery for Maximum Flavor
Start by chopping the 1 whole fresh celery stalks into 1-inch pieces. This is where the magic happens—celery adds a subtle, refreshing crunch and earthy flavor that perfectly balances the sharpness of the apple cider vinegar. Place the chopped celery in a small bowl and set aside.
I like to use a mortar and pestle for this step if I have one, gently crushing the celery pieces slightly. This releases more oils and intensifies the flavor without turning it into a pulp. If you don't have a mortar, just chopping finely works perfectly fine—just make sure the pieces are uniform in size so they infuse evenly.
Combine Wet Ingredients for a Smooth Base
In a small jar or bowl with a tight-fitting lid, combine the 0.5 cup Braggs Apple Cider Vinegar and the 0.5 cup Extra-Virgin Olive Oil. The vinegar should be raw and unfiltered if possible—this adds depth and complexity to the dressing. Give it a quick stir to mix, then add the chopped celery pieces to the jar.
Seal the jar tightly and shake vigorously for about 30 seconds to distribute the oil and vinegar evenly around the celery. Let it sit at room temperature for 15-20 minutes while you prepare the rest of your salad. This resting time allows the celery to release its natural flavors into the dressing, creating that signature celery-infused tang you can't get with store-bought versions.
Blend in the Mustard and Seasonings
After the celery has infused, remove the jar from the counter and give it another good shake. Then, open the jar and add the 1 tbsp Dijon Mustard, 0.5 tsp Sea Salt, and 0.25 tsp Black Pepper. The mustard adds a subtle depth of flavor and helps to emulsify the dressing, keeping it smooth and creamy rather than separated.
If you're using the 1 clove Garlic Cloves, mince it finely and add it now for an extra layer of complexity. Give everything another thorough shake or whisk with a fork until fully combined. The dressing should be smooth with no visible chunks of celery—if you see any, give it another quick shake. Taste and adjust seasoning if needed, adding a pinch more salt or pepper as necessary.
Strain and Store for Maximum Freshness
For a completely smooth dressing, strain the mixture through a fine-mesh sieve into a clean jar or bottle. This removes any remaining celery bits, leaving you with a silky, velvety texture that coats every leaf of your salad perfectly. If you prefer a slightly textured dressing, skip the straining step—just give it one final shake before using.
Store the dressing in the refrigerator for up to 1 week. The flavors will continue to meld and deepen over time, making it even more delicious as it sits. When ready to use, shake the jar vigorously before pouring—this ensures the oil and vinegar are properly emulsified and ready to coat your greens beautifully.
Pro Tips For Making Braggs Apple Cider Vinegar Recipe Salad Dressing
- STIR IN STAGES: This isn’t a cocktail—add vinegar and mustard first, then oil. Start with 1 tablespoon each of vinegar and mustard, whisk like you mean it, then drizzle in olive oil while tasting. The emulsion builds gradually, and you’ll avoid that greasy split-second where it looks like ranch dressing.
- CHOP CELERY FINE: I used to slice celery into thick half-moons, thinking it’d look pretty. Wrong. For this dressing, you want it so fine it almost disappears—think matchsticks or smaller. That way, it blends into the texture instead of sitting like a crunchy afterthought. (Yes, even if you’re impatient like me.)
- SALT THE MUSTARD: Skip this, and your dressing will taste flat. Mix the Dijon with a pinch of salt before adding vinegar—it cuts through the mustard’s sharpness and balances the acid. Trust me, your taste buds will notice the difference immediately.
- WHISK WITH WARM OIL: Cold olive oil won’t emulsify as smoothly. Warm it slightly (just enough to coat your fingers when you dip them in) before adding it to the vinegar-mustard mix. The heat helps the oil bind better, so you get a silky dressing instead of a separated mess. (No, you don’t need a thermometer—just test it.)
Make-ahead tips for leftovers
Batch Prep Basics
Double the recipe to make 2 cups of dressing at once—it’s the perfect amount for 4-5 salads or a week’s worth of lunches. Use a quart-sized mason jar for storage, leaving 1 inch of headspace to prevent spills when shaking.
I like to label my jars with the date and recipe name so I don’t forget what’s inside. 📅
Freezer-Friendly Hack
While this dressing isn’t ideal for long-term freezer storage (the texture can separate), you can freeze it for up to 1 month in ice cube trays. Pop out a cube or two as needed to toss with fresh greens—just thaw in the fridge overnight.
This works especially well for busy mornings when you need a quick dressing fix. 🧊
Flavor Boost Over Time
The dressing improves as it sits—24 hours in the fridge lets the celery and vinegar flavors meld beautifully. For maximum depth, make it the night before and let it rest. If you’re short on time, 1 hour of steeping still delivers great results. Just
Portion Control
Use 1-2 tablespoons per salad to start—this dressing packs a punch! Store leftovers in a small squeeze bottle for easy single-serving use. I keep one in my fridge at all times for quick salads or as a marinade for proteins. A small glass jar with a tight lid keeps it fresh for 2 weeks without any separation issues. 🥫
No-Waste Prep
Save the leftover celery tops (the leafy green parts) for homemade celery salt or compost. After straining, rinse the celery pulp and spread it on a baking sheet to dry, then crush it into a fine powder with a mortar and pestle.
Mix with 1 teaspoon salt and store in a jar for seasoning roasted veggies or soups. 🌱
Travel-Friendly Storage
Pack the dressing in a small, leak-proof container for salads on-the-go. A 5-ounce plastic squeeze bottle works perfectly for road trips or picnics. Shake well before using to re-emulsify any separated oil. I always include a backup bottle in my cooler for outdoor meals—it’s a game-changer for campfire salads. 🚗
Nutrition facts
Frequently asked questions
Why does this dressing need to steep with celery?
The celery infusion extracts its natural flavors and subtle crunch, creating a unique depth that balances the sharpness of apple cider vinegar. Steeping for 30 minutes ensures maximum flavor without making the dressing bitter. Skip the celery for a classic vinaigrette, but you'll miss that signature celery tang!
Can I adjust the tanginess level?
For more tang, add 1 extra tablespoon of vinegar. For milder flavor, reduce the vinegar by 1 tablespoon and add 1 teaspoon of honey or maple syrup. The Dijon mustard already helps balance the acidity, so start with small adjustments.
How do I fix separated dressing?
Simply shake or whisk vigorously before using—this emulsifies the oil and vinegar. For a smoother texture, strain through a fine-mesh sieve. If it continues separating, add ½ teaspoon more Dijon mustard (it acts as a natural emulsifier) and mix well.
What are the best greens for this dressing?
This tangy vinaigrette works beautifully with hearty greens like kale, arugula, or spinach. It also pairs well with roasted Brussels sprouts, grilled chicken, or even as a marinade. The bold flavor stands up to rich ingredients, unlike milder dressings that get lost.
Is this dressing safe to use without refrigeration?
No, always store in the fridge to prevent bacterial growth. The vinegar helps preserve it, but the fresh celery infusion means it should never sit at room temperature for more than 2 hours. For travel, pack it in a sealed container with ice packs.