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Curried Almond Dressing (for kale-slaw)

This plant-powered dressing will definitely cling to your greens, and can easily be used as a dip as well. It is one of my favorites, with a very subtle curry flavor in a creamy, slightly sweet base. This is also the dressing for Kale-slaw with Curried Almond Dressing, a modern makeover of traditional coleslaw.
Course salad dressings, sauces
Servings 1 cup

Ingredients

  • 1/2 cup raw almonds
  • 2 1/2 tbsps apple cider vinegar
  • 2 tbsps agave nectar or pure maple syrup
  • 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 Dijon mustard
  • 1/2 tsp sea salt
  • Freshly ground black pepper optional
  • 1/8 tsp (or more) curry powder or more to taste (see note)

Instructions

  1. Using a standing blender or an immersion blender and deep cup or jar, puree all the ingredients (starting with 1⁄2 cup of the water) until very smooth. (A high-powered blender such as a Blendtec works best to smooth out the dressing; using an immersion blender or regular blender will leave a little more texture and take a little longer.) Add additional curry to taste, and additional water to thin as desired (see note).  Makes about 1 generous cup.

Recipe Notes

  • Flavor Tip: I like using about 1⁄8 rounded teaspoon of curry powder in this dressing, for a very muted flavor. But if you love curry, feel free to use more than this, adjusting to your own taste.
  • Healthy Salad Dressings Serving Suggestions: If using as a dip, use just 1⁄3 to 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.