Creamy Curried Almond Coleslaw Dressing
Homemade salad dressing recipe with almonds & a touch of curry
Sample recipe from the cookbook 'Let Them Eat Vegan' by Dreena Burton
This coleslaw dressing will definitely cling to your greens, and can easily be used as a dip. It has a very subtle curry flavor in a creamy slightly sweet base.
Creamy Curried Almond Dressing is also the salad dressing for Kale-Slaw with Creamy Curried Almond Dressing, a modern makeover of traditional coleslaw.
Total prep time: 10 min
Yield: 1 generous cup
Nutrition Data Per Serving, 31g: 110 cal, 77 fat cal, 9g fat, 1g saturated fat, 1g sugars, 12mg sodium, 5g carb, 2g fiber, 4g protein, 0mg cholesterol, good source Vit E, Magnesium, Manganese. Estimated Glycemic Load 0
Dressing Ingredients:
- 1/2 cup raw almonds
- 2 1/2 Tbsp apple cider vinegar
- 2 Tbsp pure maple syrup or agave nectar
- 2/3 cup water(or more to thin as needed; see note)
- 1 very small clove garlic
- 1 tsp freshly grated ginger
- 1/2 tsp prepared mustard
- Optional: Freshly ground black pepper
- 1/8 tsp curry powder (or more to taste)
Directions:
- Using a standing blender or an immesrsion blender and deep cup or jar, puree all the ingredients (starting with 1/3 cup of the water) until very smooth
- A high powered blander such as a Blendtec works best to smooth out the dressing; using an immersion blender or regular blander will leave a little more texture and take a little longer.
- Add additional curry powder to taste, and additional water to thin as desired (see note).
SV Recipe Tips:
Since I have a regular blender, but wanted a smooth texture, I first blanched the almonds by plunging in boiling water for 1 minute, then cold water for 5 minutes. Then I soaked them overnight, and peeled them before blending. This worked perfectly.
I also tinkered with the ingredients, leaving out the garlic, mustard and ginger for my non-spicy husband, and using lemon juice instead of apple cider vinegar. The dressing still tasted divine!
If This Apron Could Talk (Recipe Notes):
Adult-Minded: I like using about 1/8 rounded tsp of curry powder in this dressing, for a very muted flavor. But if you love curry, feel free to use more, adjusting to your own taste.
Serving Suggestions: I first tinkered with this recipe for a salad dressing. After making it I realized it would work equally well as a dip.
If using as a dip, use just 1/3 - 1/2 cup of water to puree and then refrigerate it, adding extra water later, if desired, to thin (it will thicken considerably after chilling).
If using as a salad dressing you can keep it thick, or thin it more as you prefer. I like it with about 2/3 cup of water as a salad dressing, which keeps it fairly thick, almoost like a Caesar dressing consistency.
Read the SV Review of 'Let Them Eat Vegan' by Dreena Burton
Your comments & questions help improve our recipes, so don't be shy! Contact Us
