Name: Cilantro Curry Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: 7 servings
Cuisine: Indian
Ingredients: 1 cup olive oil; 0.25 cup fresh lime juice; 2 tablespoons apple cider vinegar; 1.5 cups cilantro; 2 teaspoons curry powder; 1 tbsp honey or maple syrup; 2 teaspoons spicy brown mustard; 0.5 tsp salt; 0.5 tsp black pepper

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Cilantro Curry Vinaigrette

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Add all ingredients to a food processor or blender (or use a handheld stick/immersion blender) and combine until smooth.

Adjust seasoning to taste, depending on your preference.

Notes

This recipe makes about 1 ⅓ cup of dressing. It can be stored in the fridge for about a week.

If dressing is too tart, add more honey and/or olive oil. If it’s too oily, add more lime or vinegar. If the mixture isn’t combining well or seems separated, add a bit more mustard since it acts as an emulsifier and will help bring the dressing together.

Nutrition

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Tips & Tricks (5)

Bloom Your Curry Powder 🌟
Whisk the curry powder with a small amount of warm water or olive oil before adding other ingredients to release its essential oils and deepen the earthy flavors throughout the vinaigrette.
Balance Acid and Sweetness ⚖️
Taste as you go and adjust honey or maple syrup incrementally—the sweetness should complement but never overpower the bright acidity of the vinegar and lime juice for optimal complexity.
Add Cilantro at the End 🌿
Chop and fold in fresh cilantro just before serving to preserve its delicate, aromatic qualities and prevent it from becoming dark or bruised during mixing.
Emulsify with Proper Whisking 🥣
Whisk the mustard and honey together first to create an emulsion base, then slowly drizzle in olive oil while continuously whisking for a creamier, more cohesive dressing that coats salads evenly.
Make It 24 Hours Ahead 🕐
Prepare the vinaigrette a day in advance (omitting fresh cilantro) to allow the curry powder, mustard, and spices to marry and develop deeper, more complex flavors.