Hemp Oil Honey Mustard Salad Dressing

Hemp oil honey mustard salad dressing ingredients

The Spruce

Prep: 5 mins
Cook: 0 mins
Total: 5 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
56 Calories
1g Fat
12g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4
Amount per serving
Calories 56
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 165mg 7%
Total Carbohydrate 12g 5%
Dietary Fiber 1g 3%
Protein 1g
Calcium 8mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This hemp oil honey mustard salad dressing is a healthy and homemade salad dressing using hemp oil in place of olive oil or another oil. If you're looking for creative ways to use hemp seed oil, which is an oil best used without heating it, salad dressing is the perfect choice. Make this hemp oil salad dressing vegan by using agave nectar in place of the honey - I've tried it both ways (with agave and also with honey), and it's always fine. This hemp oil honey mustard dressing is my current favorite salad dressing.

Note that because this recipe uses a bit of Dijon mustard, it's not a raw food recipe, however, it is close and it is healthy, and some raw food diet practitioners do allow a small number of condiments, such as mustard on their diet. Either way, it's delicious, so enjoy!


  • 1/4 cup hemp oil or a blend of hemp oil and another oil
  • 2 tbsp apple cider vinegar
  • Optional: 1/2 tsp soy sauce (or​ Bragg's Liquid Aminos)
  • 2 tbsp Dijon mustard (or other mustard)
  • 2 tbsp honey
  • dash salt (to taste)

Steps to Make It

  1. Whisk together all ingredients until well emulsified.

  2. Adjust seasonings to taste. You may prefer a bit more salt or sweetener in your dressing, so adjust the quantities. I personally omit the salt and pepper, because I prefer this recipe to be a little bit sweeter.