Recipe for an easy 2 minute creamy turmeric salad dressing [Vegan option included]
Turmeric has always been a part of Indian kitchens since time immemorial. So much so we tend to take it for granted as a spice, as an ingredient and as a medicinal food. We eyeball some ground turmeric into most curries and savoury dishes we cook, and don’t even think much of it. The hues of turmeric are so integral to Indian cooking that it’s simply business as usual. We feel a sore throat coming on and we naturally reach out for turmeric, simmer it with milk, sweeten it with honey and gulp it down.
In the last couple of years of so, turmeric has caught the attention of the people outside the Indian subcontinent and how. It is a superfood, a magic spice and a darling of the health conscious people across the world. And we Indians nonchalantly mumble, our ancestors always knew this.
But to give credit where credit is due, the new lovers of turmeric around the world are opening our eyes to the number of ways we can put it to use, apart from just curries and a sore throat remedy.
If you just go a search ‘Turmeric’ on Pinterest, you’ll come across a visual feast of foods that people are preparing using this spice – from cocktails to golden cocoa to smoothies. The creativity here is mind boggling. It’s indeed wonderful to have a multitude of ways to consume this spice that is SO good for your body.
The one thing to remember while using turmeric in any recipe, is to be guarded about how much you are using. While it is good for health, even a slight excess can add an unpleasant bitterness to a dish and may put you off for good.
So, I tried using ground turmeric in this salad dressing that I was preparing to go over a platter of roasted vegetables. I was surprised at how thick and creamy it turned even though the dressing is water based – possibly something to do with the chemistry of tahini, honey and lemon juice, may be? If you want this to be a vegan turmeric dressing, simply avoid honey and use maple syrup, agave nectar or liquid jaggery instead.
You can really taste (and of course, SEE) the turmeric in this dressing but not in the bitter, unpleasant way. The ginger, lemon zest and lemon juice add tons of flavour. The honey balances it all out.
Creamy Turmeric Salad Dressing
1 tsp turmeric ground (level)
1 tsp tahini (heaped)
2 tsps honey
3 tbsps lemon juice (also add zest of the lemon)
1 tsp ginger grated
1/2 tsp salt
1/2 tsp pepper ground
1/2 cup water
Place all ingredients in the small jar of a mixer or a food processor and blend until thick and creamy.
This dressing keeps getting thicker with time, so whisk in some water to dilute it, if required.
If you don't have tahini, then grind 2 tsp white sesame seeds with a touch of oil until you get a fine paste and then add the remaining ingredients and process until thick and creamy.
This dressing can be saved in an airtight container for 3-4 days. If it gets too thick, whisk some water in before using.
If you don’t have tahini, almond butter would be a good option too. Otherwise, prepare your tahini paste first and then proceed to add all the remaining ingredients in the mixer jar.
Salads you can use this turmeric dressing on –
- Seasonal roasted vegetables
- Leafy greens and grain salad
- Fruit and veg salad
Dr. Nandita Iyer, a nutrition expert and food blogger from Bangalore, whose blog Saffrontrail.com has been featuring healthy vegetarian recipes since 2006.
This post first appeared on NOVEMBER 14, 2016 (https://www.saffrontrail.com/2-minute-creamy-turmeric-salad-dressing-recipe)