This tangy and spicy Indian salad dressing is ready in less than 5 minutes. It’s made with fresh green chillies, ginger, mint and lime juice.
Vegan and gluten-free.
- Indian Salad Dressing Vinaigrette Ingredients
- How to make Indian Salad Dressing
- Variations
- Storage
- Other dressings / dips
Add a touch of Indian flair to your salads with a homemade dressing that’s bursting with bold flavours!
This zesty Indian-inspired dressing is a blend of mint, fresh green chilies, warm ginger, tangy lime juice, and smooth olive oil—a perfect balance of heat, brightness, and richness.
It is a bit like a mint dressing but with flavours from Indian cuisine.
Drizzle over Indian salads, from this Festive Diwali salad , Indian chickpea salad or mango chickpea salad to a simple salad with leafy greens.
It also goes great with these sprouted mung beans or drizzled over these masala poppadoms .
Ideal for holiday gatherings, this dressing not only adds a kick but also elevates the freshness of any salad, making it a memorable addition to your table.
Indian Salad Dressing Vinaigrette Ingredients
Fresh lemon juice or lime juice – freshly squeezed is best but bottled works too
Ginger – fresh is best.
Green chillies – alternatively use serrano pepper or jalapeno.
Sugar – alternatively use maple syrup, honey or brown sugar.
Vinegar – I used white wine vinegar.
Extra virgin olive oil
Fresh mint leaves
Salt
How to make Indian Salad Dressing
In a blender, blend together all of the ingredients until smooth.
Variations
Add a pinch of one of these Indian spices: chaat masala, red chili powder, cumin powder.
To make a creamy yogurt dressing, you can stir this dressing through thick greek yogurt.
It makes a perfect dressing for this Indian cucumber salad aka Indian Kachumber salad. It is a simple Indian side dish made with juicy tomatoes, red onion and cucumbers. I use English cucumbers but you can use Persian too.
Storage
You can prepare this salad dressing in advance and store in a sealed jar. Keep in the fridge for up to 1 week.
Other dressings / dips
Wagamama Katsu Salad Dressing
Creamy Cilantro Sauce
Asian Zing Sauce
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Indian Salad Dressing
Equipment
- Blender
Ingredients
- 1 large green chilli
- ½ inch ginger
- 2 tablespoon lime juice
- 1 teaspoon white vinegar
- 1 tablespoon sugar
- 2 tablespoon mint leaves
- 5 tablespoon oil
- salt to taste
Instructions
- Add everything in a blender jug and blend till you get a smooth dressing.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Indian Salad Dressing
Equipment
- Blender
Ingredients
- 1 large green chilli
- ½ inch ginger
- 2 tablespoon lime juice
- 1 teaspoon white vinegar
- 1 tablespoon sugar
- 2 tablespoon mint leaves
- 5 tablespoon oil
- salt to taste
Instructions
- Add everything in a blender jug and blend till you get a smooth dressing.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Pair this festive Indian salad alongside your Indian meals. Julienne beetroot, carrot and apple are all dressed in a chilli Indian salad dressing . I’ve finished the salad off with jewelled pomegranate arils and pistachios for a super festive touch.
- Ingredients notes
- Serving
- Storage
- Other Salad Recipes
Brighten up your Diwali spread with a salad that’s as stunning as it is refreshing!
This vibrant, festive salad combines julienned carrots, beetroots, and crisp apples tossed in a zesty chili-lime dressing that’s equal parts tangy and spicy. Each bite is an explosion of flavour, with the sweetness of the fruits balancing the slight heat from the dressing.
To make it truly special, it’s finished with a sprinkle of juicy pomegranate arils and crunchy pistachios, adding a touch of luxury and color that mirrors the spirit of Diwali.
Whether served as a side or a fresh centrepiece, this salad is sure to leave a lasting impression.
For Christmas, you can try this Winter Slaw that’s made with kale.
Ingredients notes
Carrots – cut into julienne. I used a food processor.
Beetroot – you need raw beetroot for this recipe.
Apple – you can also sub in pear instead of apple here.
Pomegranate – pomegranate seeds add
Nuts – I’ve gone for toasted pistachio nuts but you could use any nuts you like. Toasting them extracts a delicious flavour.
Indian Salad Dressing – I’ve used this slightly spicy and tangy Indian salad dressing.
Serving
Serve it as part of your Diwali menu. It pairs well with Indian curries and fits well in a festive thali.
It’s easy to serve at dinner parties, BBQs, and even Thanksgiving.
Storage
This salad is best eaten on the day. If preparing in advance, mix together just before serving to prevent colour bleeding from the beetroot. Dress with the salad dressing only before serving.
Leftovers can be stored in the fridge in an airtight container and eaten within 1 day.
Other Salad Recipes
Indian Cabbage Salad (sambharo)
Indian Chickpea Salad
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Festive Indian Salad (Diwali Salad)
Equipment
- 1 Food processor Or Grater
Ingredients
- 5 big carrots
- 2 big beetroots
- 2 big apples
- ½ cup pomegranate arils
- ½ cup pistachios
- ⅓ cup indian salad dressing
- coriander and mint leaves to serve
Instructions
- Prepare the salad dressing.
- Gently toast the pistachios then roughly chop.
- Wash and peel the carrots and beetroots.
- Julienne cut the beetroots and carrots (I used a food processor).
- Cut the apples into matchsticks.
- Toss all three together in a bowl.
- Pour over the salad dressing and toss to combine.
- Sprinkle over toasted pistachios, pomegranates, chopped coriander and mint.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
