Best Curried Carrot Salad With Nonfat Yogurt Recipes

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

Ingredients

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

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

Ingredients

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.