Curried Carrot Salad Recipes

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CURRIED CARROT SALAD



Curried Carrot Salad image

This savory side takes the classic French grated carrot salad and adds depth of flavor, with capers, red onions, curry powder and cumin. It keeps well, so make a large batch and keep it in the refrigerator for several not-sad desk lunches.

Provided by Martha Rose Shulman

Categories     salads and dressings, vegetables, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 11

1/4 cup grated or finely chopped red onion (optional)
2 to 3 tablespoons extra-virgin olive oil or canola oil (or a mix of the two)
2 to 3 tablespoons buttermilk
2 tablespoon freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 teaspoon curry powder
1/2 teaspoon ground lightly toasted cumin seeds
Salt and black pepper
1 pound carrots, peeled and grated
1/4 cup finely chopped flat-leaf parsley
3 tablespoons capers, rinsed and coarsely chopped

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Steps:

  • Place the onions, if using, in a bowl and cover with cold water. Soak for 15 minutes, drain, rinse with cold water, then pat dry using a paper towel.
  • Meanwhile, make the dressing: Whisk together the oil, buttermilk, lemon juice, mustard, curry powder and cumin in a large bowl; season with salt and pepper.
  • Add the carrots, parsley, capers and drained onions, if using, and toss to coat. Season to taste with salt and pepper. Refrigerate before serving (I recommend making this 30 minutes to 1 hour ahead, then tossing again just before serving).

Nutrition Facts : @context http, Calories 89, UnsaturatedFat 5 grams, Carbohydrate 9 grams, Fat 6 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 234 milligrams, Sugar 4 grams, TransFat 0 grams

CURRIED CARROT SALAD



Curried Carrot Salad image

Curry and raisins add a spicy and sweet element to this sweet and savory carrot apple salad with a fresh bite from parsley.

Provided by Alli Shircliff

Categories     Salad     Vegetable Salad Recipes     Carrot Salad Recipes

Time 20m

Yield 2

Number Of Ingredients 10

1 sweet apple, grated
2 carrots, grated
¼ cup raisins
2 tablespoons chopped fresh parsley
1 lemon, juiced
2 tablespoons olive oil
1 tablespoon toasted sesame seeds
1 teaspoon curry powder, or more to taste
½ teaspoon maple syrup, or to taste
salt and ground black pepper to taste

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Steps:

  • Combine apple, carrots, raisins, and parsley in a bowl.
  • Mix lemon juice, olive oil, sesame seeds, curry powder, maple syrup, salt, and pepper in a jar or container with a tight-fitting lid. Cover jar and shake until dressing is a uniform yellow color. Pour dressing over salad and mix until evenly coated.

Nutrition Facts : Calories 291.6 calories, Carbohydrate 40.4 g, Fat 16.3 g, Fiber 7.1 g, Protein 3 g, SaturatedFat 2 g, Sodium 127.2 mg, Sugar 23.3 g

CURRIED CARROT SALAD



Curried Carrot Salad image

Interest them with a new and flavorful dish tonight, and serve our Curried Carrot Salad. A bit of salt and vinegar bring out the natural sweetness of carrots and raisins in this tasty Curried Carrot Salad.

Provided by My Food and Family

Categories     Home

Time 1h15m

Yield Makes 6 (1/2-cup) servings.

Number Of Ingredients 8

1 lb. carrots, peeled, shredded
1/2 cup raisins
1/3 cup sliced green onions
1/2 cup KRAFT Real Mayo Mayonnaise
1-1/2 tsp. curry powder
1 Tbsp. HEINZ Distilled White Vinegar
1 Tbsp. honey
1/4 tsp. salt

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Steps:

  • Toss carrots with raisins and onions in large bowl; set aside.
  • Mix all remaining ingredients with wire whisk until well blended. Add to carrot mixture; toss to coat. Cover.
  • Refrigerate 1 hour or until ready to serve.

Nutrition Facts : Calories 220, Fat 15 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 2 g

SOUTH AFRICAN - CURRIED CARROT SALAD



South African - Curried Carrot Salad image

This recipe is also from the web site Rainbow Nation Connecting South Africa and has been posted here for the ZWT-7 Tour of Africa. Most South African BBQ's always have a number of salads to compliment the meats. This curried carrot salad is one example of the wonderful salads typically served.

Provided by Baby Kato

Categories     South African

Time 1h15m

Yield 7 cups

Number Of Ingredients 11

1 kg carrot
1/2 kg onion
2 cups white vinegar
2 cups sugar
1/2 cup raisins, seedless
1/2 tablespoon salt
1/2 teaspoon clove, whole
1/2 teaspoon peppercorn, black
1/2 cup water
1 1/2 tablespoons cornflour
1 1/2 tablespoons curry powder

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Steps:

  • Peel the carrots and slice thinly.
  • Cover the slices with water and boil just until soft then drain and set aside until needed.
  • Peel and halve the onions and slice thinly then cover the onions with boiling water and leave to stand for 15 minutes, then drain the onions.
  • In a large pot add the cooked carrots and onions, white vinegar, sugar, raisins, salt, cloves and black peppercorns and bring to a boil.
  • Mix the corn flour and curry powder with 1/2 cup of water.
  • Now add the curry mixture to the carrot mixture and let boil for 10 minutes, stirring occasionally.
  • Spoon the hot curried carrots into clean hot jars and seal immediately.

CURRIED CARROT SALAD WITH NONFAT YOGURT



Curried Carrot Salad with Nonfat Yogurt image

Provided by Bon Appétit Test Kitchen

Categories     Salad     Picnic     Low Fat     Vegetarian     Quick & Easy     Yogurt     High Fiber     Lunch     Currant     Curry     Carrot     Healthy     Low Cholesterol     Bon Appétit     Fat Free     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 7

3/4 cup plain nonfat yogurt
1 large green onion, chopped
2 tablespoons chopped fresh mint
1 1/2 teaspoons fresh lemon juice
3/4 to 1 teaspoon curry powder
1 pound carrots, peeled, coarsely grated
1/4 cup dried currants

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Steps:

  • Whisk first 5 ingredients in large bowl. Add carrots and currants; toss to coat. Season to taste with salt and pepper.

CURRIED CARROT SOUP WITH ROASTED FETA SALAD



CURRIED CARROT SOUP WITH ROASTED FETA SALAD image

Categories     Soup/Stew     Vegetable

Yield 4 servings

Number Of Ingredients 14

SHOPPING LIST;
1 onion
celery
curry powder
1lb. carrots (buy baby ones and you won't even have to chop them)
5 cups broth (I like the organic stuff from Trader Joe's, but boiling last night's chicken carcass with salt to taste also works well. Be sure to use enough salt... good broth needs it.)
bay leaf
salt
fresh parsley
white rice (1/4 cup only. This is the thickening for the soup, instead of flour)
vinegar
olive oil
salad greens (tuscan mix and/or spinach work well. No iceberg!)
feta cheese (enough for each person to have a 1/2 inch thick slice)

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Steps:

  • THE DO AHEAD: Saute 1 chopped onion, 1 rib celery, 1 Tbsp. curry powder(check label to avoid gluten), & 1 tsp. tarragon together. Place in a slow cooker along with 1lb. roughly chopped carrots, 1 bay leaf, 1/2 tsp. salt, 2 Tbsp. chopped fresh parsley, 1/4 cup white rice and 5 cups broth. Slow cook on low for the day while you are out. WHEN YOU RETURN: 1. Slice feta into 1/2 inch thick slices and place on cookie sheet. Roast in 350 degree oven for around 5 minutes, or until cheese is just beginning to melt and brown a bit at the edges. 2. Transfer soup to blender and blend until creamy. Return to crock pot (now set on high) to warm 3. Place 2 Tbsp olive oil and 1 Tbsp vinegar in wok (Beware, as Basalmic vinegar is often contains gluten. Red wine vinegar or rice wine vinegar both work well here.) Heat until oil ripples when swirled, then turn off heat and quickly add salad greens all at once. Toss quickly until greens are just barely wilted, then remove to salad plates and top with slices of melted feta. Top with fresh ground black pepper. 4. Serve soup and salad. (Soup recipe serves 4-6)

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