Cardamom is a popular spice in India and the Middle East. With a beautiful aroma and complex flavours, cardamom is the perfect addition to this vinaigrette to help liven up any salad!
This flavourful vinaigrette stars the “Queen of Spices” with zingy lemon juice and notes of tart, sour apples from the apple cider vinegar.
More on Cardamom
A seed pod in the ginger family with two main varieties green (the most popular) and black. Green cardamom can be used in both sweet and savoury recipes, while black cardamom is best suited to savoury dishes.
The pods in green cardamom are bright green with tiny black seeds on the inside. It has a sweet, eucalyptus-like aroma that will add a fresh note. It is considered to be a pungent spice because of its strong camphor-like flavour.
Black cardamom pods are larger and have a flavour that is sweet earthy with smoky undertones and a coolness similar to mint. The differences between the two mean that it is not a good idea to substitute black with green and visa-versa in your recipes.
You will find cardamom seeds in an Indian specialty shop, or you can buy it online from Herbie’s in Australia, and either iHerb or Amazon in the US. At a pinch, you can always crack open the pods and remove the seeds, but this is quite time-consuming.
You Will Need:
How to Make Cardamom Vinaigrette:
- Add all your cardamom vinaigrette ingredients in a glass jar, season with some sea salt and cracked black paper.
- Shake until it has emulsified (well-combined), taste and adjust seasonings according to your personal preferences.
- If you find it a bit tart for our taste just add a ¼ to ½ teaspoon of your favourite sweetener such as maple syrup or honey.
- Keep it in a sealed container in your fridge for up to 5 days.
How Much Dressing Does It Make?
This recipe makes one cup of dressing enough for a salad that serves 6; the nutritional information has been calculated per serving.
What Can I Use It On?
- Drizzle it on stone fruits such as peaches, nectarines or plums.
- Great with roasted or steamed veggies such as beets, carrots, Brussels sprouts, cauliflower or broccoli.
- Try it with green salads especially sturdy greens such as kale, silverbeet, or collard greens.
- Makes a sensational marinade for fish, seafood, poultry or meats.
How long can I store it for?
You can store this vinaigrette in the refrigerator in an airtight container for up to 5 days.
We Have Used It On…
- Glass Jar
- ½ cup olive oil
- ⅓ cup apple cider vinegar
- 3 tbsps lemon juice
- 2 tsps cardamom seeds
- 2 tsps cardamom powder
- 1 tablespoon wholegrain mustard
- ¼ teaspoon sweetener (optional)
- Put all your vinaigrette ingredients in a glass jar, season and shake until emulsified.
- Taste and adjust seasonings according to your personal preferences.
- Store it in a glass jar in your fridge for approximately 5 days.
Thanks a lot for your recipes and tips.
It is my absolute pleasure!
Hi. Why do you use both the seeds and the powdered cardomom?
Sorry for the late response!
The powder will dissolve into the vinaigrette and will adhere to your salad ingredients while the seeds will give you a pop of cardamom flavour and zing and add some texture and crunch.
Also, from a budget perspective, the powder is a lot cheaper.