Mowgli Salad Dressing
5m prep 5m cook 10m ready
A sweet-savory Indian salad dressing made with date molasses, black mustard seeds, and white wine vinegar. Quick to prepare and perfect for drizzling over salads.
Nutrition (per serving, estimated)
Estimated based off 2 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 1.44 mg
- Iron: 0.02 mg
- Magnesium: 0.06 mg
- Phosphorus: 0 mg
- Potassium: 0.48 mg
- Zinc: 0.01 mg
Let's Cook
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Step 1.
Heat half of the vegetable oil (50ml) in a small non-stick frying pan over medium heat. When the oil is hot, add the black mustard seeds and fry until they fizz, pop, and turn grey, about 30 seconds to 1 minute. Remove from heat and set aside to cool completely.
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Step 2.
Once the mustard seed mixture is completely cool, combine it with the remaining vegetable oil, date molasses, white wine vinegar, salt, and sugar in a bowl. Whisk vigorously until fully emulsified, or place all ingredients in a tightly sealed jar and shake well. The dressing can be stored in the refrigerator for up to 1 week.
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