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Curried Carrot Salad with Golden Raisins

Curried Carrot Salad with Golden Raisins

  • Makes
    4-6 servings
  • Cook Time
    35 minutes
  • Active time plus cooling
    15 minutes active
  • Rating

When vegetables such as carrots are shredded, cell walls break down and sugars and other compounds are released, resulting in sweeter, more intense flavor. In this recipe, shredded carrots are allowed to stand for 20 minutes in the dressing to slightly soften them and give the flavors time to meld. This salad is a great as part of an Indian-inspired meal or alongside roasted chicken, pork or lamb.

Ingredients
  • ¼

    cup extra-virgin olive oil

  • ¼

    cup cider vinegar

  • 1

    tablespoon curry powder

  • 1

    tablespoon finely grated fresh ginger

  • Kosher salt and ground black pepper

  • 1

    pound carrots (4 medium), peeled

  • ¾

    cup golden raisins OR dried cranberries

  • ½

    cup lightly packed fresh cilantro, chopped

Step 1

In a large bowl, whisk together the oil, vinegar, curry powder, ginger and 1¼ teaspoons salt. Using the large holes of a box grater, shred the carrots. Add the carrots, raisins and cilantro, then toss to combine. Let stand for 20 minutes. Season with salt and pepper, then toss again.

Step 2

Optional garnish: Chopped roasted cashews OR toasted sesame seeds

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