CURRY ALMOND DRESSING SAUCE
Sweet, savory and tart. Creamy almond butter and almondmilk. Smoky, spice with a touch of heat! Served over an Original Indo-Japanese Coleslaw! Made to impress, not to redress!
Makes 3-3/4 cups
8 oz. ALMOND BREEZE almondmilk – Original UNSWEETENED – 30 calories per serving
12 oz. jar CREAMY ALMOND BUTTER – no stir (means no oil on top)
1 t. salt
1/2 t. mild Hatch chili powder
2 T. lemon juice I used fresh bottled – Perricone brand
2 T. lime juice – I used Nellie and Joe’s Key West bottled
3 T. orange juice
fresh grind black pepper to taste
1 t. Worcestershire sauce
2 t. liquid smoke
1/4 c. black molasses
2 t. onion powder
2 t. ground coriander
1/2 t. ground allspice
1 t. dry mustard
1 t. mild curry powder
1 t. malic acid – for increased acidity
1- Place almondmilk in blender container first so the almond butter doesn’t stick to the blades.
2- Add almond butter and blend till creamy.
3- Add remaining ingredients, blending after each ingredient.
4- Transfer to covered container and refrigerate till ready to use.
Notes: The longer refrigerated, the thicker it gets. Once out and stirred it thins, just like any nut butter – whether alone or inserted in a recipe it acts the same.
If you don’t like molasses, then use dark brown sugar in its place. The molasses, because it firms up when cold, helps to keep the dressing thick. But after a few stirs it doesn’t matter much.
If you want more acidity, then add more malic acid, rather than thin the sauce with more citrus liquid.
Use this over, preferably not tossed with, fruit salads, coleslaws and green salads. Potato and pasta salads too, but over is better than tossed into the salads. You taste the dressing more.
- It’s a gentle curry dressing/sauce. You don’t want to lose it among all the bulky salad veggies and/or fruits.
Also serve warm over animal-free meats or cooked veggies.
You might wonder how 12 oz. almond butter and 8 oz. almondmilk equals 3-3/4 cups. It puffs up when blended.
Here’s the coleslaw I made for this special dressing/sauce:
Let’s call it. INDO-JAPANESE COLESLAW
1 sm. tightly wound green cabbage – remove outer leaves, cut in half and core – then shred over largest holes of hand shredder/grater or mandolin into thin strips – discard thick fibrous core-type pieces or save for broth-making.
sev. lg. red radishes, sliced thinly, stacked, then cut into matchsticks
Japanese cucumber – sliced thinly, stacked and cut into thin strips
baby carrots – slice from end to end into thin planks, stack and cut into matchsticks
- or regular carrots – peel, cut into 1-1/2 inch segments, then treat each segment like a baby carrot and cut the same
sm. dice sweet onion to taste
1- Combine all veg ingredients in extra-large bowl. Cover with plastic wrap. Refrigerate till ready to use.
2- When ready, tong a portion of salad onto individual plates, then spoon CURRY ALMOND DRESSING over all. Sprinkle with fresh grind black pepper and serve.
- Garnish with pickled orange rind sticks if you have them.
Notes: As long as you don’t toss the salad ingredients with anything and keep it plastic wrapped in a bowl or otherwise tightly covered, it holds up well in the refrigerator for a few days.
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