Best 18 Cumin Dressing Recipes

ISRAELI COUSCOUS WITH ROASTED EGGPLANT AND CINNAMON-CUMIN DRESSING

Steps:

• Preheat oven to 450°F. Coat rimmed baking sheet with nonstick spray. Place eggplant cubes on sheet; drizzle with 3 tablespoons oil and sprinkle with salt and pepper; toss to coat. Roast until tender, turning occasionally, about 40 minutes.
• Meanwhile, cook couscous in boiling salted water until just tender, about 8 minutes. Drain. Rinse under cold water until cool; drain again. Place in large bowl.
• Toast cumin seeds in small skillet over medium-high heat until slightly darkened, about 4 minutes. Grind seeds in spice mill; place in small bowl. Add vinegar, cinnamon, and 2 tablespoons oil. Whisk to blend; season with salt and pepper. Mix in onion.
• Add raisins, cilantro, eggplant cubes, and dressing to couscous. Toss to coat.

SAVOY JICAMA SLAW WITH CITRUS-CUMIN DRESSING

Steps:

• For the slaw: In a large bowl, lightly toss the shredded cabbage, removing any thick pieces. Repeat with the radicchio, then add to the cabbage. Add the jicama, carrots, red bell peppers, green onions, cilantro and pineapple, tossing after each addition.
• For the cumin dressing: Combine the mayonnaise, cumin, 1/2 teaspoon salt, 1/2 teaspoon pepper and agave in a measuring cup. Whisk in the grapefruit juice, orange juice and vinegar and blend well.
• Pour the vinaigrette over the slaw mix and blend well. Refrigerate for 20 minutes. Stir and serve.

SPICY COLESLAW WITH CUMIN-LIME DRESSING

Steps:

• Cook carrots in medium saucepan of boiling salted water until crisp-tender, about 2 minutes. Drain. Cool completely. Transfer carrots to large bowl. Add cabbage, bell pepper, onion and cilantro.
• Whisk lime juice, cumin, garlic and hot pepper sauce in medium bowl. Gradually whisk in oil. Season with salt and pepper. (Cabbage mixture and dressing can be made 8 hours ahead. Cover separately; chill. Rewhisk dressing before continuing.)
• Toss salad with enough dressing to coat. Season with salt and pepper; serve.

CITRUS-CUMIN SALAD DRESSING

Steps:

• Mince garlic and mash to a paste with 1/4 tsp salt, then whisk together with orange and lime juices, shallot, honey cumin and remaining 1/4 tsp salt. Add oil in a slow stream, whisking until well blended. Whisk in pepper.

ROMAINE SALAD WITH LEMON-CUMIN DRESSING

Steps:

• In a small bowl, whisk together the lemon juice, cumin, salt and pepper. Very slowly whisk in the oil. Place the lettuce in a large salad bowl and toss with the dressing.

CURRIED QUINOA SALAD WITH YOGURT-CUMIN DRESSING

Steps:

• In a small bowl, mix together all the dressing ingredients. Refrigerate.
• Heat the water to a boil in a large saucepan. Add the quinoa and curry powder or garam masala, lower heat to a simmer, cover and cook for 20 minutes (water should be absorbed).
• Meanwhile, combine the green onions, chickpeas, carrots and cranberries in a large bowl.
• When the quinoa is done, either toss with the veggies or place on plates and top with the veggies.
• Serve drizzled with the dressing.

CHICKPEA AND SPINACH SALAD WITH CUMIN DRESSING AND YOGURT SAUCE

Steps:

• In a medium bowl, combine the chickpeas, parsley and onion.
• In a small bowl, whisk together the olive oil, lemon juice, lemon zest, cumin, cayenne pepper, salt and pepper.
• Pour the dressing over the chickpea mixture and toss to combine.
• To make the Yogurt Sauce:.
• In a small bowl, stir together the yogurt, orange zest, orange juice and honey.
• Serve the chickpea salad over a bed of spinach leaves.
• Top with the yogurt sauce and a sprinkle of mint, if using.

NECTARINE AND CHICKPEA COUSCOUS SALAD WITH HONEY CUMIN DRESSING

Steps:

• Add water to a medium saucepan; bring to a boil; gradually stir in couscous.
• Take pan off of stove burner, cover and let stand 5 minutes.
• Fluff with a fork; let cool.
• In a mixing bowl, add the lime juice and next 5 ingredients; whisk to blend.
• Add in couscous, chopped nectarines, spinach, onion, and chickpeas; toss mixture.
• Adjust seasoning with salt/pepper if desired.
• Serve on individual plates; garnish with nectarine slices.

BULGUR SALAD WITH CHICKPEAS, ROASTED PEPPERS, AND SPICED CUMIN DRESSING

Steps:

• 1. Place the bulgur in a large bowl. Add the boiling water and set aside, stirring occasionally, until the bulgur has softened, 15 to 20 minutes. Drain the bulgur, shaking the strainer and gently pressing out excess moisture. Return the bulgur to the bowl.
• 2. Meanwhile, whisk the lemon juice, honey, cumin, cayenne, and 1/2 teaspoon salt together in a small bowl. Whisk in the oil until the dressing is smooth.
• 3. Add the chickpeas, roasted peppers, and parsley to the bowl with the drained bulgur and stir to combine. Drizzle the dressing over the bulgur mixture and toss to combine.
• 4. Line each individual plate with several lettuce leaves. Mound some bulgur salad over the lettuce and tuck some pita wedges into the salad at several places around the plate. Serve.

YOGURT CUMIN SALAD DRESSING

Steps:

• Whisk yogurt, mustard, garlic, cumin, and black pepper together in a bowl. Slowly pour olive oil into mixture while continually whisking until dressing is smooth.

ATKINS CUCUMBER-AVOCADO SALAD WITH CUMIN DRESSING

Steps:

• In a small dry skillet over low heat, toast ground cumin 2 minutes or until fragrant, stirring occasionally. Add lemon juice and whisk well. Add oil in a thin, steady stream, whisking until blended. Add salt and pepper to taste. In a large salad bowl, combne greens with 1/4 cup dressing; toss to coat. Place on serving plates. Mix avocado, tomato, cucumber, and onion with dressing; toss to coat. Top each portion of greens with avocado mixture.

TRICOLOR SALAD WITH HONEY-CUMIN DRESSING

Steps:

• Whisk first 5 ingredients in small bowl to blend. Season with salt and pepper.
• Place remaining ingredients in large bowl. Toss salad with enough dressing to season to taste.

AVOCADO SALAD WITH CUMIN LIME MAYO DRESSING

Steps:

• In a glass or wooden(nonreactive)Bowl, whisk together olive oil, mayonnaise, lime juice, honey(or sugar) and cumin.
• Season with salt and pepper.
• In a large bowl, combine the lettuce with the dressing.
• Top with the avocado pieces. Serve and enjoy!

CHICKPEA AND SPINACH SALAD WITH CUMIN DRESSING BY ELLIE KRIEGER

Steps:

• In a medium bowl, combine the chickpeas, parsley, and onion. In a small bowl, whisk together the oil, lemon juice and zest, cumin, cayenne, salt, and black pepper. Pour the dressing over the chickpea mixture and toss to coat evenly. In another small bowl, stir together the yogurt, orange juice and zest, and honey. Serve the chickpeas salad over a bed of spinach leaves. Top with the yogurt sauce and garnish with the mint.

ROAST CHICKEN PITAS WITH CUMIN-LEMON DRESSING

Steps:

• Preheat oven to 375°. Combine first 4 ingredients in a large bowl, tossing to coat. Heat olive oil in a small skillet over medium heat. Add cumin and garlic; cook 1 minute or until toasted, stirring frequently. Pour cumin mixture over chicken mixture; toss well to combine. Wrap pitas in foil; bake at 375° for 10 minutes or until heated. Spoon 2/3 cup chicken mixture on each pita; roll up.

BULGUR SALAD WITH LEMON-CUMIN DRESSING

Steps:

• 1. Add the boiling water to the bulgur.
• 2. Cover and let soak 30 minutes.
• 3. Meanwhile, whisk together the dressing ingredients and set aside.
• 4. In a large bowl, combine the diced turkey, chopped tomato, cucumber, and red onion.
• 5. Drain the bulgur.
• 6. Add to the large bowl.
• 7. Pour the dressing over the salad in the large bowl.
• 8. Toss to combine.
• 9. To Serve: Smear some of the hummus on individual plates. Pile the salad next to the hummus and garnish with parsley.

BLACK BEAN SALAD WITH LIME-CUMIN DRESSING

Steps:

• Salad: combine cabbage, onion, black beans, tomato in bowl, toss well. Dressing: combine lime juice, lime zest, sugar, oil, cumin in small bowl, whisk till blended. Pour over bean mixture, toss to coat. garnish with lime slices.

CUMIN DRESSING

Steps:

• Combine to taste.