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  • Curried Salad Dressing
  • Curried Salad Dressing
  • Curried Salad Dressing
  • Curried Salad Dressing
  • Curried Salad Dressing

Curried Salad Dressing

Food | September 03, 2015 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 4.50 out of 5)
  • 5 Minutes
  • 1 cup
  • Easy

This CURRIED SALAD DRESSING draws out the best favours of whichever vegetables are tossed with it. Enjoy it first with simple greens, but then raise the salad bar a bit higher and make our GRILLED GREEN TOMATO SALAD. This dressing is every salad’s best friend!

The base for the dressing begins with steeping curry in a stable cooking oil. I’ve tried different oils for this recipe, but find grapeseed oil to be the best for a light, clean taste. My curry of choice is Madras curry powder because it ramps up the flavour with a bit of heat. I also like Madras curry because it’s made with curry leaves, lending this spice concoction a rich fragrance and distinctive taste.

When making this curried salad dressing you’ll be tempted to play around with the different ingredients until you get your version just right and I say go for it! Add a bit more lime juice if you like it tangy or increase the honey a bit for more sweetness. One thing that I strongly suggest: allow the curry to steep in the oil for at least four hours or more before you strain and use it. You want that oil to be fragrant and flavourful.

A curried salad dressing can turn your same-old-same-old salad into a vibrantly flavoured best salad EVER! Enjoy!



Ingredients & Amounts

  • ½ cup grapeseed oil
  • 4 tablespoons Madras curry powder
  • 2 tablespoons water
  • juice of one lime
  • 1 tablespoon sherry vinegar
  • 2 tablespoons honey
  • 2 cloves of garlic, finely chopped
  • ¼ cup plain yoghurt
  • salt and pepper to taste


  1. Place curry powder into medium-sized glass or stainless bowl. Add water and stir to form a paste. Let the paste stand for 5 minutes.
  2. Add oil and whisk together until curry paste dissolves. Allow oil to sit covered for at least 4 hours, stirring occasionally.
  3. Place a coffee filter into a fine sieve over a bowl. Whisk the oil, then slowly pour it into a coffee filter, allowing it to drip into the bowl. Stir slowly to get all the oil through the sieve.
  4. In a second bowl, whisk together vinegar, garlic, lime juice and honey.
  5. Slowly pour the curry-flavoured oil into the vinegar and juice mixture, whisking vigorously. Add the yoghurt in the same fashion.
  6. Add salt and pepper to taste.
  7. Use immediately or refrigerate and store in an airtight container for up to 4 days.
Listen on MUSIC

Listening to great music is an essential part of every Weekend at the Cottage. I listened to Bachelor In Paradise – MGM Studio Orchestra & Henry Mancini while quickly pulling this dressing together. You can download this music by visiting iTunes.

Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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