This dressing does not follow the classic ratio of three parts oil to one part vinegar. Instead, it’s made healthier by adding apple cider and a bit of tangy Dijon mustard, thereby decreasing the amount of oil per serving. The mustard also acts as an emulsifier and helps prevent the vinaigrette from separating. I used some extra-virgin olive oil with the flaxseed oil in this recipe for the purpose of flavor. The flaxseed oil tastes just fine but it’s pretty neutral, so a good-quality olive oil will go far in enhancing the flavor of the dressing.
- 1/4 cup cider vinegar
- 2 tsp. Dijon mustard
- 1/2 tsp. ground coriander
- 1/2 tsp. cracked black pepper
- 1/2 cup flaxseed oil
- 1/4 cup extra-virgin olive oil
- 1 cup apple cider
- 2 Tbs. shoyu, tamari or reduced-sodium soy sauce
1. In medium bowl, combine vinegar, mustard, coriander and pepper. Gradually whisk in both oils until well blended and emulsified.
2. Whisk in cider and shoyu until well combined. Store in an airtight container in the refrigerator up to 1 week.
- Serving Size: Makes 2 cups
- Calories: 34
- Carbohydrate Content: 1 g
- Fat Content: 1 g
- Sodium Content: 53 mg