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 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

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.

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.