Curried Carrot Salad
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.
- Total:
- Serves: 4 persons
Ingredients
- ¼cup grated or finely chopped red onion (optional)
- 2to 3 tablespoons extra-virgin olive oil or canola oil (or a mix of the two)
- 2to 3 tablespoons 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
Instructions
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).