Curried Carrot Salad
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- ¼cup grated or finely chopped red onion (optional)
- 2 to 3tablespoons extra-virgin olive oil or canola oil (or a mix of the two)
- 2 to 3tablespoons buttermilk
- 2tablespoon freshly squeezed lemon juice
- 1teaspoon Dijon mustard
- 1teaspoon curry powder
- ½teaspoon ground lightly toasted cumin seeds
- Salt and black pepper
- 1pound carrots, peeled and grated
- ¼cup finely chopped flat-leaf parsley
- 3tablespoons capers, rinsed and coarsely chopped
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
92 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 1 gram protein; 251 milligrams sodium
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 byPreparation
- 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.
- 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.
- 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
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Cooking Notes
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!
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.
JodyB
I’ve made this several times and have always been asked for the recipe. It takes a bit of prep but rather than grating the carrots, I “matchstick” them. Well worth the nice crunch you. I like it best with small garden-fresh carrots.
mary
Delicious carrot salad goes so well with a sandwich. The flavors hit all taste buds like a song. Easy to make. Yum!
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!
Anne
I love the French carrot salad but this one is even better. Love the dressing!
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.
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