Indian Dressing

Four ingredients and no oil at all. This dressing is about as lean as it gets, using orange juice as both the liquid base and the fat replacement. Ground coriander adds a warm, citrusy spice that pairs naturally with the OJ, and fresh cilantro brings a bright, herbal lift.

Sweet-hot mustard is the ingredient that ties it together. It provides emulsification, a touch of heat, and a hint of sweetness that balances the citrus acidity. Without it, this would just be spiced orange juice.

Let it sit for 10 minutes before using. That brief rest gives the ground coriander time to bloom in the juice and the flavors to merge. Drizzle it over a simple green salad, roasted vegetables, or grilled chicken for a light, aromatic finish.

Kitchen Tips

• Use fresh-squeezed orange juice for the best flavor. The pasteurized stuff from a carton lacks the brightness this simple dressing needs.
• Sweet-hot mustard (like Inglehoffer or a honey mustard with kick) is what gives this character. Plain yellow mustard will taste flat by comparison.
• This is a very small batch, about ⅓ cup. Double or triple it if you’re dressing a larger salad.
• Use immediately or within a day. Without oil, it doesn’t have the shelf life of a traditional vinaigrette.

Variations

• Cumin addition: Add a pinch of ground cumin alongside the coriander for a more complex, earthy spice profile.
• Ginger-orange: Stir in ¼ teaspoon of freshly grated ginger for a warmer, spicier dressing.
• Mango version: Replace the orange juice with mango nectar for a sweeter, more tropical base.