Sauces & Condiments
This Braggs apple cider vinegar dressing transforms simple salads into vibrant, tangy-sweet masterpieces with just five ingredients and 10 minutes of prep time.
The secret lies in balancing the sharp acidity of apple cider vinegar with sweet maple syrup and earthy celery, creating a dressing that clings beautifully to greens while adding depth to every bite.
I developed this recipe after craving a dressing that was both bold enough for hearty salads and delicate enough for fresh spring mixes.
The magic happens when you whisk together Braggs apple cider vinegar, maple syrup, and Dijon mustard to create a silky base—no emulsifiers needed. The celery adds a subtle crunch and freshness that cuts through the richness, while a touch of garlic powder and black pepper elevate the flavor profile.
This dressing isn’t just for salads; it’s a game-changer for marinades, roasted vegetables, or even drizzled over grilled chicken.
What sets this dressing apart is its versatility and longevity—it stays fresh in the fridge for up to two weeks, making it perfect for meal prep. The tangy-sweet balance makes it ideal for both summer salads and winter roasted dishes, adapting seamlessly to your needs.
Whether you're dressing a classic wedge salad or using it as a marinade for pork tenderloin, this dressing delivers restaurant-quality flavor with minimal effort.
For those watching their sodium intake, you can easily reduce the amount of Braggs vinegar or use a low-sodium version without sacrificing flavor.
The dressing also works beautifully as a base for other variations—swap the celery for fresh herbs like dill or parsley, or add a splash of citrus for extra brightness. Let’s get started on this foolproof, crowd-pleasing recipe!
Ingredients for braggs apple cider vinegar dressing
Five simple ingredients that create a tangy-sweet dressing perfect for salads and more.
| Ingredient | Amount | Notes |
|---|---|---|
| Braggs Apple Cider Vinegar 🍏 | ½ cup | Original or low-sodium version |
| Pure Maple Syrup 🍯 | ¼ cup | Grade B for richer flavor |
| Dijon Mustard 🌶️ | 1 tbsp | High-quality, smooth variety |
| Celery Stalks 🧅 | ½ cup | Finely chopped, fresh preferred |
| Garlic Powder 🧄 | ½ tsp | Freshly ground preferred |
| Black Pepper 🌶️ | ¼ tsp | Freshly cracked for best flavor |
| Olive Oil 🫒 | ¼ cup | Extra-virgin for richness |
| Sea Salt 🧂 | ½ tsp | Fine grain preferred |
Braggs apple cider vinegar is the star here—grab the original or low-sodium version depending on your preference. Trader Joe's and Whole Foods carry the best quality, but any grocery store should have it. The maple syrup should be pure, Grade B if you can find it—it’s richer and more flavorful. Celery adds that fresh crunch, so don’t skip it unless you’re using it as a marinade. For the garlic powder, Penzeys or local spice shops have the freshest ground options, but store-bought works too. The olive oil should be extra-virgin—you’ll taste the difference.
No Braggs vinegar? Another apple cider vinegar brand works, but the tanginess might vary slightly. Swap the maple syrup for agave nectar or honey if needed, though maple gives that perfect balance. Dijon mustard is non-negotiable for the silky texture—yellow mustard in a pinch won’t emulsify as well. The celery can be subbed with fresh parsley or dill for a herbier twist. If you’re avoiding sodium, reduce the Braggs to 1/4 cup or use a low-sodium version. The black pepper should be freshly cracked—pre-ground loses its punch fast.
This dressing keeps beautifully—up to 2 weeks in the fridge once made. Store it in an airtight jar, and it’ll stay fresh for meal prep. If it thickens over time, just whisk in a splash of water or apple cider vinegar to loosen it up. I like to make a double batch so I always have some on hand for quick salads or roasted veggies. The olive oil on top helps preserve the freshness, and the celery stays crisp for days if you keep it refrigerated.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this combo—just vinegar, maple, mustard, celery, and garlic powder. No fancy techniques, no stress. Honestly, the hardest part is waiting for the flavors to marry.
- Tangy-Sweet Balance: That first tang of Braggs vinegar hits, then the maple syrup smooths it out like a hug. The Dijon mustard adds this just-right bite, and the celery? It’s the secret—crunchy, fresh, and earthy all at once.
- Salad to Sandwich Hack: Use it on greens, sure, but I drizzle it on roasted sweet potatoes or even slather it on a grilled cheese. (Yes, even on a Tuesday night.) It’s my go-to for when I need something quick but still feels special.
- Keeps Like a Champ: Make a big batch—it lasts weeks in the fridge. I’ll be real: I’ve had this dressing sitting for nearly a month, and it’s still better than store-bought. Plus, the ingredients won’t break the bank.
Step-by-step instructions for Braggs apple cider vinegar dressing
This tangy, sweet dressing comes together in minutes with fresh celery crunch and bold flavors.
Finely Chop the Celery Stalks
Grab the 0.5 cup celery stalks and cut them into small, even pieces—about ¼-inch thick. I like to remove the tough strings first by running a knife along the length before chopping. This ensures a smooth texture without any fibrous bits. Try to get pieces as uniform as possible so they distribute evenly in the dressing.
Fresh celery adds a satisfying crunch that sets this dressing apart from creamy versions. If you're using pre-chopped celery, give it a quick rinse to remove any dirt or debris. The dressing will keep its texture best if you use freshly chopped celery right away—no need to store it separately.
Whisk Together the Wet Ingredients
In a medium bowl, combine the 0.5 cup Braggs apple cider vinegar, 0.25 cup pure maple syrup, 1 tbsp Dijon mustard, and 0.25 cup olive oil. Use a whisk to blend everything until smooth—about 30 seconds. The vinegar and maple syrup will create a beautiful, glossy base with a perfect balance of tangy and sweet.
This is where the magic happens. The Braggs apple cider vinegar brings that bright, slightly smoky tang, while the Grade B maple syrup adds depth and a caramel-like richness. The Dijon mustard ties everything together, giving it a subtle, sophisticated kick. Don't skip the whisking—you want to fully emulsify the oil so the dressing stays cohesive.
Season and Incorporate the Celery
Add the 0.5 tsp sea salt, 0.5 tsp garlic powder, and 0.25 tsp black pepper to the bowl. Stir well to dissolve the salt completely. Then, fold in the chopped celery with a spoon, making sure each piece gets coated in the dressing. The celery should be fully submerged but still retain its texture—this is what gives the dressing its signature crunch.
Taste and adjust the seasoning if needed. You might want a touch more salt or a hint of extra vinegar for brightness. The dressing should taste balanced—tangy from the vinegar, sweet from the maple syrup, and slightly spicy from the mustard and garlic. If it's too thick, add 1-2 teaspoons of water to loosen it up.
Let It Rest and Taste Again
Cover the bowl and let the dressing sit at room temperature for 10-15 minutes. This resting time allows the flavors to meld together, making it even more vibrant. After resting, give it another stir and taste it one more time. The celery will have softened slightly but should still hold its crunch.
This dressing is best served fresh, but it will keep in the refrigerator for up to 5 days. If it separates after chilling, just give it a good whisk before using. It's perfect for salads, sandwiches, or even as a marinade for grilled meats. The tangy-sweet balance makes it incredibly versatile—trust me, you'll want to make extra!
Pro Tips For Making Braggs Apple Cider Vinegar Dressing
- Whisk Like You Mean It: Don’t just stir this dressing—whisk it vigorously for 30 seconds after mixing. The maple syrup and Dijon mustard can clump if you’re lazy with the whisk, and you’ll end up with a grainy, uneven texture. I learned this the hard way when I rushed it and got a dressing that looked like it had sand in it.
- Fine-Chop That Celery: Dice the celery into tiny, even pieces—think rice-sized, not matchstick. Big chunks make the dressing look messy and throw off the balance of flavors. If you’re in a hurry, pulse it in a food processor, but don’t skip this step entirely. Your salad will thank you.
- Balance the Vinegar: Start with a 1:1 ratio of Braggs to maple syrup, then taste and adjust. If it’s too sharp, add a splash more syrup. If it’s too sweet, a tiny pinch of salt or a dash of extra vinegar fixes it. Trust your taste buds—this isn’t a math problem.
- Let It Sit: Walk away for 10 minutes after mixing. The flavors need time to marry, especially the garlic powder and mustard. I used to serve it immediately and always thought it tasted flat—now I wait, and the dressing develops real depth. Patience, even for dressing.
Regional styles of this recipe
New England Clam Chowder Twist
In coastal New England, this dressing transforms into a marinade for steamed clams or lobster rolls. The apple cider vinegar tenderizes the seafood while the maple syrup caramelizes beautifully when grilled.
I love using it on raw oysters too—just toss them in the dressing for 10 minutes before serving with lemon. The celery adds a fresh contrast to the briny flavors. 🍽️
Southern BBQ Sauce Base
Down South, this dressing becomes the secret weapon in pulled pork or chicken BBQ. Swap the celery for finely chopped red onion and add 1 tbsp smoked paprika and ½ tsp cayenne to deepen the smoky profile.
Use it as a glaze by simmering with 1 cup BBQ sauce for 15 minutes on the grill. It pairs perfectly with pork ribs or cornbread. The tangy-sweet balance cuts through the richness of slow-cooked meats.
Midwest Grilled Corn Dip
In the heartland, this dressing stars as a grilled corn dip—a summer staple. Mix 1 cup mayonnaise with the dressing and serve with grilled corn on the cob or tortilla chips. The celery adds a refreshing crunch, while the vinegar balances the sweetness of the corn.
I like to add ½ tsp chili powder for a smoky kick. It’s a crowd-pleaser at backyard barbecues and picnics. 🌽
Pacific Northwest Salmon Glaze
On the West Coast, this dressing shines as a glaze for salmon. Replace the celery with 1 tbsp fresh dill and 1 tsp lemon zest for brightness. Brush it over salmon fillets and grill for 4-5 minutes per side.
The maple syrup caramelizes into a sticky glaze, while the vinegar keeps it tangy. It’s a perfect match for asparagus or roasted potatoes on the side. The Pacific Northwest loves its bold, balanced flavors.
Appalachian Roasted Vegetable Dressing
In the Appalachian Mountains, this dressing elevates roasted sweet potatoes and Brussels sprouts. Toss the veggies in the dressing before roasting at 400°F for 25 minutes. The vinegar tenderizes the sprouts, while the maple syrup glaze makes the sweet potatoes irresistible.
Add ½ tsp cinnamon for warmth. It’s a cozy, hearty dish perfect for fall gatherings. 🍠
Nutrition facts
Frequently asked questions
Can I use this dressing on non-salad dishes?
This tangy-sweet dressing works beautifully as a marinade for grilled chicken or pork, a dip for vegetable sticks, or even a glaze for roasted vegetables. The apple cider vinegar tenderizes proteins while the maple syrup adds caramelized depth. Just reduce the celery to 2 tbsp if using it as a marinade for better texture.
How do I adjust the dressing for spicy dishes?
For spicy applications like tacos or wings, add ½ tsp cayenne pepper or 1 tsp hot sauce to the finished dressing. The sweetness from the maple syrup will balance the heat perfectly. If using as a marinade, increase the vinegar to ⅔ cup to cut through richness. Always taste first—adjust gradually!
Why did my dressing separate after refrigerating?
This happens when the oil and vinegar mixture isn't fully emulsified. Simply whisk vigorously for 30 seconds before using—it should come back together. To prevent separation next time, whisk the wet ingredients for an extra 1 minute before adding the celery. A splash of 1 tsp water can also help thin it out if needed.
Can I make this dressing without celery?
Yes! For a smoother texture, substitute with 1 tbsp fresh parsley or dill or ½ tsp onion powder. If you want crunch, try ¼ cup finely chopped red bell pepper. The dressing will still taste amazing—just the flavor profile will change slightly. Fresh herbs work best for brightness.
How long can I store this dressing?
This dressing stays fresh in the fridge for up to 2 weeks when stored in an airtight container. If it thickens, whisk in 1-2 tsp apple cider vinegar or water to restore consistency. For longer storage, freeze for up to 3 months—thaw overnight in the fridge before using. The celery stays crisp when refrigerated properly!