Curry Salad Dressing Recipe
This curry salad dressing recipe is one of our all-time favorite salad dressings. It is perfect with 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 it will quickly become one of your go-to dressings.
In our forever effort to control what goes into our bodies, I make our salad dressings instead of 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 simple oil and vinegar dressings to salad dressings that involve more, 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 since I was a child in Hawaii. But her handwritten recipe card 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.
Table of Contents
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 have changed it to more accurately reflect its taste, which is redolent with curry, garlic, lemon, and dashes of some unusual salad dressing ingredients.
Curry Salad Dressing
Ingredients
- 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
Instructions
- Combine all ingredients in a jar and shake well.
- You can store in the refrigerator or at room temperature. If storing in the refrigerator, let it come to room temperature before serving.
- Shake well before serving.
- A little goes a long way!
Nutrition
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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.
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!
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.
I love the fresh punch this dressing adds to salad. It’s usually things I have on hand in my oantry. Thanks for sharing!
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!
Thanks friend! It does have a nice zing to it, much different from ‘standard’ salad dressings.
Oh my gosh Lynn! This dressing sounds amazing! As a vegan I love that soybean oil provides Omega 3 fatty acids!
Before writing this post, I was unaware of that health benefit!
I love homemade dressing and this one looks amazing! I bet it’s a great marinade as well! Thanks for another great recipe.
I’ve never tried it as a marinade! Great idea.
My daughter and I had this dressing for lunch today! We loved the flavors! Thanks for a wonderful recipe!
So glad you enjoyed it!!!
That sounds so yummilicious. I can just imagine how the curry must impart a unique flavour to the salad. Definitely going to try it
I do hope you enjoy it Michelle! One of our family favorites.
This looks delicious, can’t wait to try it!
Enjoy it Roxanne!
I love a new good dressing recipe. Definitely will make this
Enjoy it my friend!
Love your recipes Lynn. Pinning!
Thanks Michelle!
That dressing looks delicious! We eat a salad almost nightly here, so I’m going to have to try your recipe.
Enjoy it Janet! It’s one of our favs!
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.
Hugs,
Barb 🙂
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!
Hugs,
Lynn
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.
Hi Kathleen, I surely appreciate your concerns. There have been many ‘myths’ concerning soy that have been debunked. If you are curious, I encourage you to check out this page which ‘mythbusts’ many of the concerns about soy. https://www.soyconnection.com/healthprofessionals/mythbusting.
I just made this dressing for the second time this month. It is that good! I love it on a simple green salad with some goat cheese. The flavors take a simple salad into something way more complex!
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.
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
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..)
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?
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
Must have missed the comments about the soybean oil however, I’m wondering is olive oil can be substituted for the vegetable oil and since I’m allergic to garlic but can tolerate garlic powder, can garlic powder or garlic infused olive oil be substituted for garlic/olive oil? Thanks!
Hi Janice,
YOu can absolutely substitute olive oil for the soybean oil and can use garlic infused olive oil or a bit of garlic powder. Enjoy!