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
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!
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.
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