We adore this dressing with brussels sprouts – roast the sprouts, add lemon juice, enough that it provides the tang that brussels sprouts demand, and toss with this dressing for a heavenly salad or side dish.
It is also divine with salads, drizzled on soups and over baked vegetables. It adds colour, tang and zing to any dish you pair it with.
Similar recipes include Roasted Brussels Sprouts with Pomegranate Molasses, Lemony Yoghurt Dressing, Green Tahini Dressing, and Miso-Seed Dressing.
Make a thick dressing from 1 part apple cider vinegar, 1 part mustard oil and 2 parts turmeric oil with 1 tspn runny honey (or use maple syrup, malt syrup or brown sugar) and a little sea salt and pepper.
Taste and adjust vinegar level (perhaps add a little lime juice if needing extra sourness) and seasoning.
recipe notes and alternatives
Different vinegars can be used – try coconut vinegar or rice wine vinegar for example. You can even experiment with other souring agents like a little tamarind or kokum water.
Mustard oil can be purchased from any Indian shop. It is hard to get in the US – but your Indian shop will be able to guide you.
If you don’t want to make turmeric oil, simply mix 0.25 tspn turmeric powder or finely chopped turmeric root with 4 Tblspn oil and allow to infuse. If you can heat the oil gently, all the better.