Mowgli Salad Dressing
- 5m Prep Time
- 5m Cook Time
- 10m Ready In
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.
Ingredients
- 100 ml vegetable oil
- 7.39 ml black mustard seeds
- 20 g date molasses
- 29.6 ml white wine vinegar
- salt
- 2.46 ml caster sugar
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 Prepare
Collect
Gather these ingredients — no prep needed yet.
- 100 ml vegetable oil
- 7.39 ml black mustard seeds
- 20 g date molasses
- 29.6 ml white wine vinegar
- salt
- 2.46 ml caster sugar
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.