Sunny Curry Dressing
This dressing has great flavor that isn’t overpowering. It’s fabulous with winter salads!
Servings 0.5 cups (roughly)
Ingredients
- 2-3 tbsp water plus more as needed
- 1-2 tbsp pure maple syrup
- 1/4 cup unsweetened applesauce
- 21/2 tablespoons apple cider vinegar
- 1 tablespoon tahini or 2 tablespoons of nondairy yogurt see note
- 1/2 teaspoon yellow mustard
- 1/2 teaspoon curry powder
- 1/2 teaspoon sea salt
- 1/4 tsp (scant) ground cinnamon
Instructions
- Starting with 2 tablespoons water and 1 tablespoon maple syrup, combine all the ingredients in a blender (or in a deep cup if using an immersion blender). Puree until smooth. If you’d like to thin it, add additional water as desired, but keep in mind that the dressing will thicken with chilling. Taste and season with extra syrup, salt, and/or pepper to taste. Serve immediately or store in an airtight container in the refrigerator for up to a week.
Notes
Tahini Note: The addition of a small amount of tahini adds an extra level of thickness and richness to the dressing. If using the tahini, you may need a touch more water to blend and thin to the desired consistency. If you cannot eat sesame or want to keep the dressing lower-fat, you can certainly leave it out, or use the yogurt alternative. This is my favorite brand of tahini.