Creamy Curry Dressing
Bright and flavorful, this creamy curry dressing takes a boring salad to the next level. This salad dressing is made without yogurt and paleo-diet friendly as well, it’s a great way to mix up your salad game!
Prep Time5 minutes mins
Chill30 minutes mins
Total Time35 minutes mins
Course: Condiment, Dressing
Cuisine: American, Indian
Servings: 6 people
Calories: 180kcal
- ¼ cup mayonnaise
- 2 tablespoons distilled white vinegar
- 2 teaspoons curry powder
- 1 teaspoon honey or maple syrup
- ⅓ cup oil
- salt and pepper to taste
Combine the mayo with the curry, vinegar, and honey or maple syrup in a small container. Whisk in the oil slowly (I like to use a mild oil like avocado or sunflower/canola) till well combined. The mixture should be bright yellow and creamy. If it needs to be thinned a little, you can add water, but remember it will thicken in the fridge as it chills.
Allow the dressing at least 30 minutes to chill and combine flavors.
- I prefer to use a mild oil like avocado or sunflower/canola, but feel free to use any oil that you have on hand...except sesame.
Calories: 180kcal | Carbohydrates: 1g | Protein: 1g | Fat: 20g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 60mg | Potassium: 10mg | Fiber: 1g | Sugar: 1g | Calcium: 3mg | Iron: 1mg