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Curry Salad Dressing Recipe

Nourish and Nestle is a paid endorser for the United Soybean Board through Kitchen Play in that we received compensation for support of the United Soybean Board. However, this Curry Salad Dressing recipe and all opinions are my own.

This curry salad dressing recipe is one of our all-time favorite salad dressings. It is one of those salad dressings that is perfect with just a simple bowl of greens or with a heartier salad. Just a little bit of this dressing adds a unique and delightful taste profile to your salad and will quickly become one of your go-to salad dressings.

In our forever effort to control what goes into our bodies, I make our salad dressings as opposed to store-bought dressings. I know that not all store-bought dressings are guilty of this, but too many include unnecessary levels of sugar and salt, both ingredients we attempt to limit. From a simple oil and vinegar dressing to more involved salad dressings, we have accumulated quite a repertoire of salad dressing recipes.

My mom has been making this Curry Salad Dressing for as long as I can remember, serving it at dinner parties and ladies’ lunches when I was a child in Hawaii. But on her handwritten recipe card, it is titled “French Salad Dressing.”In truth, this bright and spicy salad dressing is the furthest thing from those red-hued, sugar-heavy salad dressings commonly called French Salad Dressing.

Bottle of Curry Salad Dressing

I am not one to question my mom, because she is practically perfect in every way, but I do call her out on the name of this recipe and so have changed it to more accurately reflect it’s taste, redolent with curry, garlic, lemon and dashes of some unusual salad dressing ingredients.

You’d be hard-pressed to find a salad dressing recipe that doesn’t have some form of oil as its base, and this dressing is no different, using vegetable oil as the foundation of this Curry Salad Dressing.

bottle of soybean oil
image courtesy of United Soybean Board

Now here’s a fun fact…did you know that the majority of the bottles of vegetable oil sold in grocery stores are actually 100% soybean oil? The next time you are at your grocery store, turn over the bottles marked “Vegetable Oil” to see the ingredients; I didn’t find one that wasn’t “100 % Soybean Oil.” In fact, soybean oil is the most widely used edible oil in the United States! Who Knew!?

And, here’s another fun fact…did you know that soybean oil is one of the few non-fish sources of Omega-3 fatty acids, arguably the healthiest fat with its heart-health and blood pressure-lowering benefits. My husband’s high blood pressure and family history of heart issues have forced us into being very conscious of eating a heart-healthy diet and soybean oil fits right into our diet.

When I was contacted by the United Soybean Board to share some of these facts with you, I jumped at the opportunity. I mean, a great recipe AND some fun facts in one post! Can it get any better than that?

In fact, let me drop one last fun fact on you before we dive into this recipe…after corn, soybeans are the largest crop farmed in the United States!






Curry Salad Dressing

Curry Salad Dressing

Yield: 3/4 Cup Salad Dressing
Prep Time: 10 minutes
Total Time: 10 minutes

A bright and flavorful salad dressing with curry powder, lemon, garlic, Worcestershire, and A1 sauces.


  • 2/3 Cup Vegetable Oil
  • 3 TB lemon juice (the juice of one lemon)
  • 1 teaspoon salt
  • 1 teaspoon ground pepper
  • 1 teaspoon dijon mustard
  • Generous 1/2 teaspoon curry powder
  • One small garlic clove, grated or finely crushed
  • 1/4 teaspoon A1 Sauce
  • 1/4 teaspoon Worcestershire sauce
  • 1/8 teaspoon Tabasco Sauce or a pinch of cayenne pepper


  1. Combine all ingredients in a jar and shake well.
  2. You can store in the refrigerator or at room temperature. If storing in the refrigerator, let it come to room temperature before serving.
  3. Shake well before serving.
  4. A little goes a long way!

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Did you make this recipe?

It would be great if you could take a minute and leave a comment below, as well as how many stars you think it deserves. Help other readers by asking any questions you have or sharing any modifications to the recipe. I'd love to hear how you served it! If you are on Instagram, then tag @nourishandnestle on Instagram and hashtag it #nourishandnestle! Many Thanks

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Pouring Curry Salad Dressing over Greens

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Nourish and Nestle is a paid endorser for the United Soybean Board through Kitchen Play in that we received compensation for support of the United Soybean Board. However, this Curry Salad Dressing recipe and all opinions are my own.

Thanks for making my day by SHARING!!

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  1. Very interesting about the content in vegetable oil; I always wondered how heart healthy it was. Love the idea of curry in a dressing (I make all mine too); maybe a good twist would be to use tumeric instead of curry for it’s health benefits!

    1. It was news to me too! Learn something new every day! Adding turmeric would be a great twist, in fact could see maybe doing half and half. Thanks for the suggestion, my friend.

  2. I really like the flavors of this dressing. It can punch up a simple salad and gives it a nice fresh taste. It’s a great way to make a salad seem more fresh and “springy” when it’s gray and dreary outside. Yummy!

  3. My daughter and I had this dressing for lunch today! We loved the flavors! Thanks for a wonderful recipe!

  4. Yum!!! Lynn, I didn’t know you grew up in Hawaii?? Are you a military brat like myself (1970-1974, living in Wahiawa and Hickam AFB)?? I will definitely try your recipe as my mother and father went to and had friends over from work for parties quite a lot while we were young. It was a lot of fun serving guest poo poos! <3 The party gene didn't fall far from the tree… 😉

    Thanks again for another wonderful recipe! Pinned, of course.
    Barb 🙂

    1. Small World! Yes…my dad was a Submariner in the Navy and we spent 7 years, 64-71, in Kailua. So your dad was Air Force? What a wonderful place and wonderful time…and all those great parties! Those folks know how to party!

      Would love to hook up for a poo poo platter with you soon!



  5. I love that soybean oil has heart healthy benefits with Omega-3’s. And I love that it’s farmed in the states! However; I have heard that soy is capable of having estrogen like effects on the body, so while I don’t stay away from it completely, I am careful how much our family has.

  6. This is much like a dressing for Spinach Salad that i have made for years. I will try this combination of ingredients to compare to my all-time-fave. This one uses lemon juice whereas mine called for just a tablespoon of cooking sherry. Also, instead of the steak sauces, mine used just a dash of tobacco sauce. But it gently coats the salad and doesn’t ‘take over’ the flavors.

    1. Hi Sharon,

      Interesting…mine doesn’t have vinegar at all…I can see leaving out the steak sauce for a lighter dressing. I may try that! Thanks for your input!

      Hugs, Lynn

  7. addendum to my last comment: mine used Tarragon Vinegar specifically, which is hard to find these days (and i’m not sure why…other than mfg during Covid months/years made some manufacturers cut back on their offerings..)

  8. Hi Lynn,
    I’ll most certainly give this dressing a try.
    I’ve been looking to replicate a Japanese style ginger dressing I used to buy. Do you perhaps have a recipe for one?

    1. Hi Rita,

      I don’t have a Ginger Dressing recipe! But I will look into that. We love that style salad dressing as well.

      Hugs, Lynn

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