Curry Vinaigrette
5 mins (prep 5)
9 ingredients
0.75 servings
This dressing is great for Asian-inspired salads and has a bit of kick from the jalapeños. If your curry powder or paste has heat, consider that in the total heat output. Or input, as the case may be. ;) I roasted my jalapeño and removed everything *too* hot from it and the dressing came out really nice. Recipe courtesy of The Curry Book by Nancy McDermott.

Categories:  technique , salad , <-15-mins , easy , 3-steps-or-less , salad-dressings , quick , no-cook , indian , vegetarian , time-to-make , asian ,
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Serving Size (268.65 g)
Servings 0.75
Amount per Serving
Calories 1484.28 Calories from Fat 1419.57
% Daily Value *
Total Fat 157.73g 182.0%
Saturated Fat 21.78g 81.67%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 1565.31mg 48.92%
Total Carbohydrate 19.56g 4.89%
Dietary Fiber 0.0 g 0.0%
Sugars 19.13 g %
Protein 0.06g 0.08%
Vitamin A 0.0IU% Vitamin C 0.39mg%
Calcium 23.64mg% Iron 1.39mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
minced shallots, jalapeno pepper, minced garlic, curry paste, mild, fresh ground pepper