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World Curry Restaurant - Salad Dressing


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World Curry Restaurant - Salad Dressing

alegramarcel | May 1, 2013 05:42 PM

Ok, so I love World Curry. I know some people think it's mediocre (and I admit, sometimes it does seem like the cooks are stoned, but that is another topic). Give me their Singapore Curry any time, and i can't stop myself from finishing the whole plate!

And I really love their salad dressing! I especially love it because the salad is so simple: shredded lettuce and cabbage. And guess what I get a TON of in my CSA veggie box? Lettuce and cabbage! There are only so many ways my husband will help me consume the massive volume of lettuce and cabbage in our CSA box, but this salad is one of them.

So, can anyone help me refine my copy cat salad dressing? If you know what salad dressing I'm talking about, please give me suggestions of what you think is in it. It is the small salad they serve with every curry dish. This is my best guess:

Soy sauce/tamari
Black Pepper

I don't think they actually use oil (because when I buy the bottled version no oil separates out), but I always add a little oil to mine because mine is always too thick (either canola or sesame or both).

When I buy it, it separates into a top, thick, tahini-ish layer (but thinner than tahini, although color wise it looks like straight tahini, maybe a tiny bit darker), and a bottom, thin, dark layer - I'm guessing vinegar, soy sauce, water, and you can see the black pepper in it, and maybe some other lighter colored spice.

I sometimes buy their salad dressing, which I am happy to do, but I just don't live that close and can't always buy it. So I'd like to get a closer facsimile to make myself.

Any thoughts on this would be much appreciated!!!

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