07 July 2017

Apple cider vinaigrette

Apple Cider Vinaigrette (Salad Dressing)

By Trish Veitch - Research Chef

As a follow up to our recent blog post about short chain fatty acids (SCFAs), we thought you may enjoy trying a recipe that incorporates apple cider vinegar, a rich source of the SCFA, acetate. While we don’t yet know whether consuming SCFAs through diet confers any health benefits, we think it can’t hurt to include them in the meantime.

This dressing is a terrifically easy and tasty way to incorporate the SCFA, acetate into your everyday diet. Many salads (see some suggestions under tips) require a dressing and this versatile recipe can be used to enhance their flavour. It is also has a really good shelf life so can always be ready for those quick meals after a long day. Or why not take a jar to work to pour on your healthy lunchtime salads?


(Makes 24, 1 tablespoon (15 ml) serves)

  • 1/3 cup (65g) olive oil
  • 1/3 cup (65g) garlic infused oil
  • 1/3 cup (75g) apple cider vinegar
  • 1 tsp (3g) salt (to your taste)
  • 1 tsp (2g) pepper (to your taste)
  • 1 tsp (3g) raw sugar
  • Herbs of your choice (see tips below)


  1. Measure all ingredients into a jar with a tight fitting lid and shake vigorously before dressing salad.


  • You can use all plain olive all instead of garlic infused oil, but the latter gives the dressing a delightful garlicy taste that many of us miss
  • Different herbs can be added to this dressing according to your taste! Some suggested ones include oregano, thyme, parsley, basil and chives (check the Monash app for other ideas)

Try the dressing with salads such as:

  • Green salad
  • Simple lettuce, tomato and cucumber
  • Nicoise salad
  • Grilled or barbeques low FODMAP vegetables
  • Rocket, tomato and pine nut
  • Coleslaw
  • French style potato 

This dressing is made from all ‘low-risk’ foods with regards to food safety. Hence it can be stored at room temperature for about a month. But do watch out if you are in a warm climate as the oil can go rancid over time. You can store it in the fridge if desired, but try and let it come to room temperature before use as the olive oil will partially solidify at cold temperatures

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