Creamy turmeric salad dressing
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.
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
Equipment needed: A mixer or food processor
25 Aug 2017 – Please read!
The recipe has been edited after I got feedback via comments that the dressing was too runny. I have tested the recipe 3 more times, to confirm the quantities and the measurements have been modified a bit. But do note, that you need to use a high powered blender to blend all the ingredients into a creamy dressing. It may not turn out as thick as you see in one of the pics (inside the mixer jar), but more of a pourable consistency as you see in the picture just above this note.
It also depends on the thickness of the tahini, mine has a high sesame seed paste to oil ratio, if yours has more oil and less sesame seed paste, then you may get a thinner dressing as the sesame seeds contribute a lot to the thickness of the dressing. You can separately grind toasted sesame seeds into a thick paste and then add the rest of the ingredients to blend and get the creamy turmeric dressing.
Disclosure: This post may have affiliate links and Saffron Trail will earn a small commission if you purchase the product from these links. I will only recommend products that I use personally and trust for my family.