Curry Laced Grated Carrot Salad Recipes

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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

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

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

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

SHAVED CARROT AND PEAR SALAD WITH CURRY VINAIGRETTE



Shaved Carrot and Pear Salad with Curry Vinaigrette image

Provided by Giada De Laurentiis

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 9

1 1/2 pound large carrots, trimmed and peeled (about 8 carrots)
2 firm pears (recommended: D'Anjou)
2 tablespoons chopped fresh parsley leaves
2 tablespoons white wine vinegar
1 tablespoon curry powder
2 teaspoons honey
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil

Steps:

  • Using a vegetable peeler cut the carrots lengthwise into thin ribbons or slices. Quarter, core, and stem the pears. Using a knife, slice into very thin strips. Place the carrot and pear slices in a large bowl with the chopped parsley.
  • In a blender combine the white wine, curry powder, honey, salt, and pepper and blend to combine. With the machine running add the olive oil. Pour the dressing over the carrots and pears. Toss to combine and serve immediately.

Nutrition Facts : Calories 264 calorie, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 600 milligrams, Carbohydrate 34 grams, Fiber 8 grams, Protein 2 grams, Sugar 20 grams

CURRY-LACED GRATED CARROT SALAD



Curry-Laced Grated Carrot Salad image

The classic French salad is made with a more neutral tasting salad oil than olive oil. I'm giving you the choice here, as extra virgin olive oil has health benefits that canola oil does not have, but choose a mild tasting olive oil rather than a strong green one.

Provided by Martha Rose Shulman

Time 20m

Number Of Ingredients 5

1/4 cup grated or finely chopped red onion (optional)
3 tablespoons capers, rinsed and coarsely chopped
Use 2 tablespoons lemon juice and omit the vinegar
Add 1 teaspoon curry powder and 1/2 teaspoon ground lightly toasted cumin seeds
Substitute 2 to 3 tablespoons buttermilk for 2 to 3 tablespoons of the oil

Steps:

  • Place the onions in a bowl and cover with cold water. Soak for 15 minutes, drain, rinse with cold water, and drain on paper towels. Add to the carrots along with the capers and parsley. Make the dressing as directed, adding to it the curry powder and ground cumin. Toss with the salad.

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

Steps:

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

EASY CARROT SALAD (INDIAN-STYLE)



Easy Carrot Salad (Indian-Style) image

An easy cold carrot salad, ready in minutes

Provided by hemal shah

Categories     Salad     Vegetable Salad Recipes     Carrot Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 7

2 cups grated carrots
½ cup chopped cilantro
1 tablespoon crushed peanuts
2 teaspoons lemon juice
1 teaspoon white sugar
½ teaspoon salt
2 sprigs cilantro, for garnish

Steps:

  • Toss carrots, chopped cilantro, and crushed peanuts together in a large bowl.
  • Stir lemon juice, sugar, and salt into carrot mixture.
  • Set aside long enough to allow the sugar to dissolve, about 10 minutes.
  • Garnish with cilantro to serve.

Nutrition Facts : Calories 41.1 calories, Carbohydrate 7.2 g, Fat 1.2 g, Fiber 1.9 g, Protein 1.2 g, SaturatedFat 0.2 g, Sodium 348.9 mg, Sugar 3.9 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

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.

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