Curried Carrot Slaw Recipes

CURRIED CARROT SALAD

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).

CURRIED CARROT SLAW

Steps:

• In a bowl toss together the carrots, raisins, and scallions. Mix in bacon and peanuts, then add dressing, tossing to thoroughly coat. Serve immediately, garnishing with orange slices

CARROT SLAW

Steps:

• In a small bowl, whisk together the lemon juice, vinegar, mustard, red pepper flakes and some salt and pepper until smooth. Whisk in the olive oil until completely blended. Toss the shredded carrots with the dressing in a large bowl. Taste and season with more salt or pepper as needed. Add the parsley and toss. Chill 30 minutes before serving.

THAI CARROT SALAD

Steps:

• Place grated carrots in a large bowl.
• Combine sugar, water, and vinegar in a saucepan and bring to a boil; cook until sugar is dissolved, about 5 minutes. Reduce heat to medium; add garlic, fish sauce, and curry paste to sugar mixture and simmer until flavors blend, 2 to 5 minutes. Remove saucepan from heat and cool dressing completely, about 30 minutes.
• Stir lime juice and red pepper flakes into dressing and pour over carrots. Add peanuts and toss to coat. Refrigerate until chilled, at least 30 minutes.

SOUTH AFRICAN - CURRIED CARROT SALAD

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.