Yogurt Dressing with Indian Spices
Creamy yogurt dressing with cumin, coriander, turmeric, honey and lemon. Great on mixed greens or salads with mandarins.
First place winner at the Wisconsin State Fair, 2011
Submitted by: Susan from New Berlin, WI
- Simple whisk-together dressing with yogurt, warm Indian spices, honey, cider vinegar and lemon.
- Works best chilled; serves well on mixed greens or salads with mandarin or orange slices.
- Easy to tweak: swap yogurts, change spice heat, and make ahead for flavors to meld.
Spices
Featured in this Recipe
Preparation Instructions:
- Whisk all ingredients together in a small bowl and store, covered, in the refrigerator until serving time.
- Serve over mixed greens, or any salad featuring mandarin or sliced oranges.
Photo by Sarah Hauser.
thespicehouse.com
Frequently Asked Questions
What type of yogurt is best for this dressing?
Plain yogurt is ideal. Use Greek yogurt for a thicker, creamier dressing. If you use low-fat or regular yogurt it will be thinner. Strain regular yogurt in a fine sieve or cheesecloth for extra thickness.
How long can I store the dressing?
Keep it refrigerated in a covered container for about 5 to 7 days. Separation can occur; give it a good stir before serving. Avoid leaving it at room temperature for long periods.
Can I make this dressing vegan?
Yes. Replace dairy yogurt with an unsweetened plant yogurt such as soy, coconut, or almond. Texture and tang will differ, so taste and adjust lemon or vinegar and honey with maple syrup or agave if needed.
How do I change the thickness?
To thin it, stir in a little water, milk, or extra lemon juice until you reach the desired consistency. To thicken, use Greek yogurt, strain regular yogurt, or add a small amount of mayonnaise or silken tofu.
How can I adjust the spice level?
Cut the cayenne for milder heat or add more for spice. You can also increase ground ginger or lightly toast and grind the cumin and coriander for a bolder aroma.
Is freezing the dressing a good idea?
Freezing is not recommended. The yogurt will separate and become grainy when thawed. If you must freeze, expect texture changes and re-emulsify by whisking thoroughly after thawing.
What dishes pair well with this dressing?
It is excellent on mixed greens and salads with mandarin or orange slices. It also works as a dip for vegetables, a sauce for grilled chicken, or a dressing for grain bowls and roasted vegetables.
Can I make the dressing ahead of time for a party?
Yes. Make it 1 to 2 days ahead to let the flavors meld. Refrigerate and stir before serving. If citrus taste fades, add a little fresh lemon juice just before serving.
What type of yogurt is best for this dressing?
Plain yogurt is ideal. Use Greek yogurt for a thicker, creamier dressing. If you use low-fat or regular yogurt it will be thinner. Strain regular yogurt in a fine sieve or cheesecloth for extra thickness.
How long can I store the dressing?
Keep it refrigerated in a covered container for about 5 to 7 days. Separation can occur; give it a good stir before serving. Avoid leaving it at room temperature for long periods.
Can I make this dressing vegan?
Yes. Replace dairy yogurt with an unsweetened plant yogurt such as soy, coconut, or almond. Texture and tang will differ, so taste and adjust lemon or vinegar and honey with maple syrup or agave if needed.
How do I change the thickness?
To thin it, stir in a little water, milk, or extra lemon juice until you reach the desired consistency. To thicken, use Greek yogurt, strain regular yogurt, or add a small amount of mayonnaise or silken tofu.
How can I adjust the spice level?
Cut the cayenne for milder heat or add more for spice. You can also increase ground ginger or lightly toast and grind the cumin and coriander for a bolder aroma.
Is freezing the dressing a good idea?
Freezing is not recommended. The yogurt will separate and become grainy when thawed. If you must freeze, expect texture changes and re-emulsify by whisking thoroughly after thawing.
What dishes pair well with this dressing?
It is excellent on mixed greens and salads with mandarin or orange slices. It also works as a dip for vegetables, a sauce for grilled chicken, or a dressing for grain bowls and roasted vegetables.
Can I make the dressing ahead of time for a party?
Yes. Make it 1 to 2 days ahead to let the flavors meld. Refrigerate and stir before serving. If citrus taste fades, add a little fresh lemon juice just before serving.
I loved this salad dressing! It has such a refreshing taste. I chopped up the random veggies in the fridge (carrot, red onion, mint, red and green cabbage, cucumber, tomato), then added garbanzo beans. This dressing is so versatile and I imagine it would be great with other combinations.
I like so much spice house
Very delicious. It’s doubly nice that it’s a good summer recipe to accompany any Indian Food and like other people had said, no oil. The taste really makes you feel like your in India.
Just made this with red wine vinegar (in lieu of cider) and added half tsp of salt and my god it’s deliciosa – perfect healthy alternative to oil-based dressings!
Yummy…
We had a dinner guest over tonight and I made this dressing to go on a salad – as a starter before our lamb curry. It was excellent. Everyone enjoyed it.
This will be my go to recipe when making Indian…which we have a lot.
Can’t wait for another Indian curry night with guests.
Delicious.Taking to a dinner tonight and making a double recipe. Cannot imagine not being asked for the recipe. Thank you for sharing. Always looking for great salad dressing recipes as I make all my own.