Curried California Raisin and Carrot Salad
By Chef Danielle Luzzatti
Ginger and curry spice up an old favorite.
- 3 teaspoons Madras-style curry powder
- 1 pound carrots
- 1 1/2 cups California raisins
- 1/4 cup olive oil
- Juice of 2 fresh lemons
- 2 cloves garlic, minced
- 1 teaspoon fresh gingerroot, minced
- 1/4 cup fresh parsley, minced
- Pinch of cinnamon
- 1/2 teaspoon ground red pepper (cayenne)
- Kosher salt
- Freshly ground pepper
Heat curry powder in small, heavy pan over medium heat, stirring constantly with wooden spoon until fragrant. Scrape onto plate and let cool. Grate carrots into large mixing bowl. Add raisins, olive oil, juice of 1 lemon, garlic, gingerroot, and parsley; stir together. Then, stir in curry powder, cinnamon and red pepper. Add lemon juice, and salt and pepper to taste. Cover and chill for 2 hours. Divide and arrange on 8 individual salad plates or turn into large serving bowl and serve buffet or family-style. May be prepared up to 3 days in advance and stored in refrigerator.
Nutrition Facts Per Serving
Calories 190 (34% from fat); Total Fat 7g (sat 1g, mono 5g, poly 0g, trans 0g ); Cholesterol 0mg; Protein 2g; Carbohydrate 30g; (Dietary Fiber 4g; Sugars 25g; ); Iron 2mg; Sodium 25mg; Calcium 34mg; Potassium 451mg
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