Say goodbye to dandruff with this easy to make homemade dandruff shampoo. Great for moisturising the scalp while removing dandruff, this natural remedy works wonders, leaving your hair clean, silky and soft.

Dandruff

Dandruff can be caused by improper hair care, stress, the over production of sebum and fungus, or genetics among other things. 

It can cause a dry, itchy scalp with noticeable flakes that can be seen on clothing. A dry scalp may also cause itchiness and flaking, though these flakes are more subtle.

Homemade Dandruff Shampoo

This powerful shampoo is packed full of dandruff-busting ingredients that are 100% natural and very nurturing for your scalp and hair.

Easy to make and effective, this homemade shampoo is a wonderful natural way to remove the white flakes in your hair, leaving it glossy, shiny and smooth.

Apple Cider Vinegar

Apple cider vinegar is an amazing product with soooo many uses from cooking through to cleaning and body care.

Its anti-fungal properties help limit the production of bacteria. It also contains live cultures which promote healthier hair and helps to relieve the itchiness that you find comes with having dandruff.

Essential Oils

You can add a few drops of essential oils to this lip balm if you wish, though please remember that essential oils are potent, and need to be diluted. As this lip balm is being used on your lips, you will need to use essential oils that are gentle enough to be applied to your lips – and used in the correct quantities.

Just be careful using some essential oils such as tea tree and peppermint, around children and pregnant women, making sure to do your research before using.

I personally prefer not to use essential oils in my lip balms as they may enter your mouth and I do not recommend ingesting essential oils.

Ingredients for Making Homemade Dandruff Shampoo

To make 6 ounces of this shampoo, you will need:

Making Homemade Dandruff Shampoo 

Add the essential oils and the Argan oil to a glass jug or jar.

Mix in the castor oil.

Pour in the apple cider vinegar and stir to combine.

Pour into a glass container to store.

Using Homemade Dandruff Shampoo

Pour a small amount of the shampoo into your hand. Massage it into your scalp. You may find that this shampoo is a little thinner than commercial shampoos. This is due to the lack of chemicals that is contains. It also makes it easier to spread and massage into your scalp.

Leave for a few minutes and then wash as usual with shampoo and conditioner.

Use multiple times a week to help with dandruff.

Storing Natural Dandruff Shampoo

Store in an amber glass bottle, in a cool, dry place. Due to the ingredients, you should find that it will last for up to one month when stored correctly.

More Resources!

Disclaimer: These statements have not been evaluated by the Food & Drug Administration. The information on this site is not intended or implied to be a substitute for professional medical advice, diagnosis or treatment. Never disregard professional medical advice or delay seeking medical treatment because of something you have read on this website.

This apple cider vinaigrette is a perfect option for those who prefer their dressings to be tangy and zesty. It features a lower-than-usual ratio of oil to vinegar, plus a kick of garlic and mustard, so it’s pleasantly assertive. Use it to dress bitter greens, such as raw kale, or chicories. The dressing is also a great counterpoint to sweet flavors, so it’s ideal for salads that feature dried or fresh fruit!

There can never been too many homemade vinaigrette recipes, and this one packs a punch.

If you’re the type of person who adds an extra dash of vinegar or lemon to nearly every salad after you’ve dressed it (me!), then apple cider vinaigrette is probably right up your alley.

In addition to its bold, tangy flavor, the vinaigrette is easy to make. There are only five ingredients here, minus salt and pepper, and preparation is just a matter of whisking or shaking.

Keep this recipe on hand for all of your salads that feature bitter or boldly flavored greens, like kale or chicories.

Allow its punchy acidity to brighten up roasted root vegetables or nutty cooked whole grains.

The tangy dressing can also bring sweet flavors into balance. I love drizzling it over salads that include sliced apple, dried raisins or dates, or candied nuts.

A quick primer on apple cider vinegar

For a person with a small kitchen, I have an expansive collection of vinegars. I use all of them in my homemade dressings: champagne vinaigrette, red wine vinaigrette, balsamic vinaigrette, and so on.

Apple cider vinegar, also known as ACV, is one of the types of vinegars that I rely on most often. It’s not only good in apple cider vinaigrette, but also for marinades and creamy dressings.

Apple cider vinegar has a strong, sour taste, and you may be able to pick up on very faint apple notes when you try it.

That’s because the vinegar is made, just as the name suggests, from the juice of crushed apples. This juice is fermented with yeasts to convert its sugar into alcohol, and then eventually into acetic acid.

This fermentation process leads to the formation of spent yeast and bacteria. They often coagulate into a gelatinous mass called “the mother,” or they might look like strands of cloudiness in your bottle.

The bacteria in apple cider vinegar are probiotics, or the “good” bacteria that are found in most fermented foods.

Fact vs. fiction

Thanks to the presence of these probiotics, and also as a result of a lot of wellness hype, apple cider vinegar is frequently touted as a weight loss aid.

There’s limited research to support such claims. Drinking ACV before or after meals might cut appetite a little, thanks to its acidity.

Limited studies also suggest that it may help to slightly lower post-prandial blood glucose.

But these effects are modest, at best, and the research on them isn’t robust. ACV isn’t a sufficient or reliable therapy for prediabetes or diabetes.

Plus, the vinegar’s acidity will take a toll on tooth enamel, and it may exacerbate GERD and acid reflux.

The bottom line: apple cider vinegar is a great culinary ingredient, with the added bonus of probiotics that exist in all fermented foods. It’s not a cure-all.

A particularly punchy dressing

For most of my vinaigrette recipes, I use about a 2:1 ratio of olive oil to acid.

The ratio here is lower. I use a third cup of olive oil and quarter cup of ACV, resulting in a vinaigrette that’s unmistakably acidic, even a little spicy.

A heaping teaspoon of Dijon mustard enhances that effect.

To help balance the acidity, I also add maple syrup. This isn’t unusual for me, as I like a touch of sweetness in my vinaigrettes for balance.

But whereas I usually add a half teaspoon or teaspoon of maple syrup to dressings, I add a tablespoon to apple cider vinaigrette.

And while we’re on the topic of balance, there are savory notes in the vinaigrette, too!

One fat clove of garlic—or two smaller cloves—should be grated and added to the dressing, giving it extra bite.

How to make apple cider vinaigrette

The process of making apple cider vinaigrette is so simple. First, gather up your ingredients:

• Olive oil
• Apple cider vinegar
• Garlic
• Maple syrup
• Dijon mustard
• Salt
• Freshly ground black pepper

Place them into a mason jar or glass measuring cup.

Next, just whisk the ingredients together, using a fork or a small whisk. Or, you can cover the jar tightly and give it a good shake.

If you used a liquid measuring cup, pour the vinaigrette into a storage vessel of some kind.

From here, you can store the apple cider dressing in your fridge, covered, for up to a week.

Ideas for using apple cider vinaigrette

I’ve mentioned kale and bitter greens, but the vinaigrette is also great over peppery arugula.

I also really like to pair this dressing with autumnal recipes and flavors. I use it as an alternative to the maple tahini dressing in my harvest bowls from Power Plates and on my vegan autumn harvest salad.

The vinaigrette will add brightness to any giant sheet pan of roasted sweet potatoes or butternut squash, and I love mixing it together with roasted beets.

One thing I don’t emphasize often enough is how easy it is to liven up a pot of cooked whole grains by stirring in a few tablespoons of salad dressing. Instant flavor, instant seasoning!

If you like that idea, try drizzling apple cider vinaigrette over your next batch of warm, freshly cooked farro, brown rice, or quinoa.

And if none of those ideas is calling to you, I’ll soon be writing about a winter wheat berry salad that’s a perfect use for this zippy, multi-purpose dressing.

I hope you’ll fall in love with the powerful personality of this vinaigrette. I can’t wait to hear how you use it in your kitchen.

xo