Curry-Laced Grated Carrot Salad

By Martha Rose Shulman

Published January 18, 2009

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
20 minutes
Rating
4(5)
Comments
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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.

Featured in: Carrots: Perfect for Dark Winter Nights

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Ingredients

ADD TO THE CARROTS

  • ¼ cup grated or finely chopped red onion (optional)

  • 3 tablespoons capers, rinsed and coarsely chopped

FOR THE DRESSING

  • Use 2 tablespoons lemon juice and omit the vinegar

  • Add 1 teaspoon curry powder and ½ teaspoon ground lightly toasted cumin seeds

  • Substitute 2 to 3 tablespoons buttermilk for 2 to 3 tablespoons of the oil

Ingredient Substitution Guide

Preparation

  1. Step 1

    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.

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Comments

john

This was very good. I didn't have any lemons but I did have a jar of preserved lemon I had recently made from Meyer Lemons. So I added some of the liquid (just a little, very salty) and some of the preserved rind. Put the dressing ingredients in a small blender jar.

Ulana

This is delicious! We had some carrots that were less than ideal and this recipe was the perfect solution. We are really looking forward to making this throughout this winter on a regular basis.

john

This was very good. I didn't have any lemons but I did have a jar of preserved lemon I had recently made from Meyer Lemons. So I added some of the liquid (just a little, very salty) and some of the preserved rind. Put the dressing ingredients in a small blender jar.

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