Curried Carrot Salad

By Martha Rose Shulman

Published April 22, 2019

Total Time
20 minutes
Rating
4(56)
Comments
Read comments

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.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 to 6 servings

  • ¼ 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

  • ½ teaspoon ground lightly toasted cumin seeds

  • Salt and black pepper

  • 1 pound carrots, peeled and grated

  • ¼ cup finely chopped flat-leaf parsley

  • 3 tablespoons capers, rinsed and coarsely chopped

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

9 grams carbs; 92 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 3 grams fiber; 251 milligrams sodium; 1 gram protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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).

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
56 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Sally Higgins

I always thought carrot salad was pretty boring; until now. Served this with “Greek Lemon Chicken and potatoes” (Allrecipes). It was OUTSTANDING! I went heavy on the cumin and curry. I will be making this again.

ilyssa

I made this ahead of time and served as a room temp side for a dinner party. It was very good and several people asked for the recipe. I pretty much followed the recipe except I left out the buttermilk, the flavors all worked really well together. I will make this again!

Tanya G

Made this for Friday night dinner and it was a winner. Used fresh orange juice instead of buttermilk and mint in place of parsley since that’s what was on hand. Everyone loved it. Hubby particularly called out the great dressing and made immediate plans for the leftovers.

Keith

Great flavors. I even used the dressing for a curried mussels hors d’oeuvre.

chris

Ate half after 20min of marination and the other half after overnight. it was night and day. Recommend at least a few hours if you have the time. Makes a difference on this one.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.