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Home » All Recipes » Peanut Salad with Curry Leaf Dressing

Peanut Salad with Curry Leaf Dressing

September 15, 2013 by Dhanya Samuel 5 Comments

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We often look to the Western world for salads and salad dressing recipes in spite of having so many beautiful ingredients to work with in our country. And this point was driven home when I came across a simple salad dressing using curry leaves by Sonya Haritha. A shout-out to you Sonya for this wonderful recipe and also the major strides that you have achieved in the organic farming scene.

Peanut Salad with Curry Leaf Dressing -thespiceadventuress.com
peanut salad with curry leaf dressing

Instead of using this dressing for a vegetable salad (which I am sure will be spectacular), I decided to use it to dress up roasted peanuts. The warm freshness of the curry leaves, olive oil, lime and honey really makes this one a nutty treat!

So here’s the recipe for peanut salad with curry leaf dressing – simple, nutritious and packed with flavor.

Peanut Salad with Curry Leaf Dressing -thespiceadventuress.com
Print Recipe

Peanut Salad with Curry Leaf Dressing

Course: Salad
Cuisine: Indian

Ingredients

  • Peanuts roasted, unsalted – 2 cups
  • Curry leaves – ½ cup coarsely powdered
  • Jeera/cumin seeds – ½ tsp roasted and crushed
  • Red chili flakes – a generous sprinkle
  • Lime juice – 1 tbsp
  • Honey – 1 tsp
  • Olive oil – 2-3 tbsp
  • Salt – to season

Instructions

  • Roast peanuts without salt and keep aside.
  • Roast the cumin seeds and coarsely powder along with curry leaves.
  • To this, add lemon juice, honey, red chili flakes, salt and olive oil. Mix or beat well to combine.
  • Pour the dressing over the roasted peanuts and toss to combine just before serving.

Notes

Omit the chilli flakes if too spicy for your children. You could also try out this dressing with other nuts or vegetables.
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Reader Interactions

Comments

  1. Susie

    August 21, 2018 at 3:17 am

    Absolutely delicious – instead of nuts I used it as a salad dressing over baby spinach, roasted sweet potato and avocado.

    Reply
    • vanyadhanya

      August 21, 2018 at 9:09 am

      That’s wonderful; such a great idea. I will definitely try your idea some time.

      Reply
  2. Aruna Panangipally

    September 22, 2013 at 1:12 pm

    How interesting! I will try this soon.

    Reply
    • vanyadhanya

      September 22, 2013 at 1:14 pm

      sure do and let me know how it turned out. You could also try it out with cashewnuts

      Reply
      • Aruna Panangipally

        September 22, 2013 at 1:21 pm

        That’s a great idea as well. Peanuts first…. Readily available!

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Hi, I am Dhanya. The Spice Adventuress is my alter ego. Through her, I fulfill my desire to put my thoughts into words, explore my restless creative soul and express it through food and photography.

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