Curry Vinaigrette

READY IN: 5mins
Recipe by Sandi (From CA)

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.

Top Review by Susie D

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! :-)

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.

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