Total Time
5mins
Prep 5 mins
Cook 0 mins

This dressing is great for Asian-inspired salads and has a bit of kick from the jalapeños. If your curry powder or paste has heat, consider that in the total heat output. Or input, as the case may be. ;) I roasted my jalapeño and removed everything *too* hot from it and the dressing came out really nice. Recipe courtesy of The Curry Book by Nancy McDermott.

Ingredients Nutrition

Directions

  1. Combine all ingredients and whisk until fairly smooth and well combined. Transfer to an airtight jar and refrigerate for up to 2 weeks. Use chilled or at room temperature.

Reviews

(1)
Most Helpful

What a terrific dressing! I love the spicy curry flavor and used it on a garden salad with fresh mushrooms, cucumber, green onions, red pepper, and boiled shrimp for a light supper. The only change I made was using white wine vinegar as I was out of red. I want to try this as a dressing on a pasta salad & even as a marinade this summer for grilled chicken. Thank you for sharing the recipe! :-)

Susie D April 30, 2010

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