Golden Turmeric Dressing

Thousand of articles have been published in the medical literature about curcumin, the bright yellow bioactive substance in turmeric. Curcumin is a potent anti-inflammatory agent that may help with inflammation and in fighting cancer. If you’ve been searching for a delicious way to incorporate curcumin – via turmeric – into your daily meals, look no further. Once you try this recipe, you’ll be using it on everything: cooked leafy greens, broccoli, baked potatoes. Today we’re featuring it alongside a colorful Super Salad that’s packed to the brim with an amazing array of plant-based goodness, but the possibilities for this zippy dressing are endless.

You’ll find this recipe, along with many more new recipes inside the PLANTSTRONG Meal Planner. With access to hundreds of customizable recipes, printable grocery lists and grocery delivery in select markets, you’ll wonder how you ever planned meals without it – and all for less than $2 a week! Take a free 14-day test drive with the code PS2022.

Already a Meal Planner Member? Add this recipe to your menu with one click.

Get more recipes like this one in our free PLANTSTRONG Community.

Golden Turmeric Dressing

Ami Mackey

Rated 3.5 stars by 4 users

• Share on Twitter
• Share on Facebook
• Share on Pinterest
• Share on Whatsapp

Ingredients

Golden Turmeric Dressing

• 1/2 cup water

• 1 tsp turmeric

• 1/4 cup raw almonds or cashews (soak overnight if you do not have a high-speed blender)

• 4 cloves garlic

• 1 tbsp + 1 tsp Dijon mustard

• 1/4 cup nutritional yeast

• 1 tbsp + 1 tsp white miso paste

• 1/4 cup lemon juice

Super Salad ingredients:

• 8 cups kale

• 4 cups purple cabbage

• 1 cup cooked green or brown lentils

• 1 cup cooked quinoa (we used red quinoa)

• 2 red bell peppers

• 2 cups cherry tomatoes

Directions

1. If not cooked, prepare lentils and quinoa according to package directions. To save time, use an Instant Pot or purchase frozen or pre-cooked grains and lentils.

2. Place all dressing ingredients in a blender or food processor. Blend until smooth.

3. Rinse the kale, purple cabbage, cherry tomatoes and red pepper. Strip the kale stems and chop leaves. Place in extra large bowl.

4. Finely chop the purple cabbage, or shred on a grater or in a food processor. Add to the salad bowl.

5. Slice the cherry tomatoes in half. Remove the red pepper stem and seeds, and slice into strips. Add to the salad bowl.

6. Add the lentils and quinoa to the salad and top with the Golden Turmeric Dressing.