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Curried carrot salad recipe

Curried carrot salad recipe

  • Recipes
  • Dish type
  • Salad
  • Vegetable salad
  • Carrot salad

Curry powder, raisins and apples add a sweet and spicy element to this carrot and parsley salad.

3 people made this

IngredientsServes: 2

  • 1 apple, grated
  • 2 carrots, grated
  • 40g raisins
  • 2 tablespoons freshly chopped parsley
  • Dressing
  • 1 lemon, juiced
  • 2 tablespoons olive oil
  • 1 tablespoon toasted sesame seeds (optional)
  • 1 teaspoon curry powder, or more to taste
  • 1/2 teaspoon maple syrup, or to taste (optional)
  • salt and ground black pepper to taste

MethodPrep:20min ›Ready in:20min

  1. Combine apple, carrots, raisins and parsley in a bowl.
  2. Mix lemon juice, olive oil, sesame seeds, curry powder, maple syrup, salt and pepper in a jar or container with a tight-fitting lid. Cover jar and shake until dressing is a uniform yellow colour. Pour dressing over salad and mix until evenly coated.

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Reviews & ratingsAverage global rating:(5)

Reviews in English (4)

by Paul

nice textures, great tasting, quick to prepare, easily transported to friend's house, complimented the main course, and people enjoyed it. I did chop rather than grate apple, modified the dressing to taste, with addition of sugar and more salt-16 Feb 2018

by Vincent Obrien

liked it but substituted honey and sunflower seeds and let out parsley served it on romaine lettuce oh and sorry julienned the apples-11 Feb 2018

    • 3 cups shredded carrots
    • 1/2 cup golden raisins
    • 3 tablespoons thinly sliced scallions, including part of the green
    • 6 slices bacon, cooked until crisp, crumbled
    • 1/2 cup roasted peanuts
    • Dressing/Combine Well:
    • 1/4 cup low fat mayonnaise
    • 1/4 cup low fat sour cream
    • 1 teaspoon sugar
    • 1/2 teaspoon curry powder
    • Garnish:
    • Fresh orange slices, skin and pith removed
    1. 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

    Curried Couscous, Carrot and Chickpea Salad

    Most of our recipes are easy. Those that require a little more time or cooking skills are rated medium or advanced.

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    • 8 oz couscous
    • 16 oz water, or per couscous package instructions
    • 1 oz red onion, in pieces
    • ½ oz ginger, in pieces
    • 1 tbsp extra virgin olive oil, plus extra to drizzle
    • 4 oz carrots, in pieces
    • ½ oz raisins
    • 14 ½ oz canned chickpeas, rinsed and drained
    • 1 tbsp curry powder
    • 1 tsp salt, to taste
    • ½ oz cashews, chopped
    • 1 lemon, juice only
    • 1 - 2 tbsp fresh cilantro leaves, chopped, to garnish

    Curried Carrot and Cauliflower Pickles

    Wait, didn’t I just share something with curry and carrots a few days ago? Well, yes. Yes I did.

    Turns out, I have a thing for curried carrots.

    And while the carrots are delicious in this recipe, the real hero here is the cauliflower.

    Guys. Cauliflower pickles. Where have they been all my life?

    Let me tell you how I was introduced to these tasty little treats.

    I’ve mentioned it in a few other of my Indian recipes, but there’s this buffet restaurant here and it’s my downfall. The food is seriously tasty and SO comforting.

    I’m not great with pacing myself at buffets, and I also usually skip the whole “salad” part. It’s a real problem.

    So, at the Indian food buffet, there’s the part of the buffet that has all the delicious curries, dals, and kormas, and then there’s the part that has the salad mix, yogurt dressing, and random cold veggies.

    Obviously, I’ve been skipping over that part of the buffet for years. Recently, I noticed that there were some bright yellow cauliflower pieces at the buffet and decided to give them a try. HOLY WOW.

    The curry pickled cauliflower was SO good, and they reminded me of a recipe that I had noticed in Rebecca Lindamood’s Not Your Mama’s Canning Book.

    She blogs over at Foodie with Family and is a total genius.

    I whipped out my copy of the book and turned to page 57: Curried Pickled Cauliflower.

    I used her recipe as a jumping off point, and adapted it to suit my needs.

    Namely, that I wanted to make refrigerator pickles, I wanted to add some carrot, and I definitely didn’t need 5 whole pints of the pickles.

    Except, oops, I TOTALLY DO NEED 5 WHOLE PINTS.

    These curry pickles are perfect for snacking and are completely addicting. I challenge you to keep a jar in the fridge for longer than two days.

    In Rebecca’s book, she shares a recipe for using the pickles in her “Taste of India Basmati Rice Bowls”, which feature basmati rice (obviously), spinach, a quick cucumber-yogurt raita, chickpea tikka masala, pickled red onions, and plenty of curried cauliflower pickles.

    I’d stick around to write more about this pickled curry cauliflower recipe, but I need to excuse myself so I can go make those rice bowls.

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    I found this lacking. something? Salt, sugar not sure how to tweek it to give it the lift I'm looking for.

    I made this because I had the ingredients on hand. It was extremely tasty I especially enjoyed the curry powder with the carrots. I would definately make this again. I added some nuts for extra flavor.

    Also forgot to add that I tossed in a bit of agave syrup as well (might have used maple syrup or sugar but I'm out of both). As another commenter noted, there was a bit of a bitter flavour and the sweetener helped.

    This is a decent salad but I think one that relies heavily on quality of ingredients. If you have old, flavourless carrots, ancient curry paste or bland yogurt, it's not going to taste very good. That said, I also increased the quantity of yogurt and lemon juice by almost double (although I did use slightly more than a pound of carrots). I also used a shallot instead of green onions (just based on what I had in my fridge) and left out the mint as I'm not a fan of it in this context. I could see adding sunflower seeds as well. Good way to use CSA carrots!

    Disappointing. Really felt it lacked flavor. It needed something - salt? sugar? more currants?

    I had hoped this recipe would convert my husband to carrots. I followed the recipe exactly and used mint from my garden. I don't know if the mint was too strong or if it was something in my curry but both my husband and I found this dish so bitter that we threw it out. (Goodbye expensive Greek yogurt!) I didn't convert him today.

    I made this salad once and wasn't super impressed. Today I made it again with a few tweaks and definitely changed my mind. Its so fast and easy, fresh, and delicious. I put in chopped parsley instead of the green onion, and upped the quantities of everything in the dressing. I also used golden raisins instead of currants, as that is what I had on hand. Great as a side dish or on top of a green salad, and I think it would even be great on top of a turkey burger (coleslaw-style). I will definitely be making this salad regularly.

    Very tasty! I used low-fat yogurt instead of fat free (I don't like fat-free taste). I used more curry. Salt is key to make the curry pop. This is an interesting dish that is great for upcoming summer parties.

    Salad was good. I'll do it again for something a bit different but not weekly. It was better on day 2.

    Loved this recipe - I felt it was brimming with a fresh combination of flavors. I particularly appreciate how healthy this is - I have a very health oriented palette, which may be part of why it appeals to my particular taste buds. Very easy to make - I will be making this salad frequently in the future. I used non-fat Greek (Fage) yogurt, which works great, and also happens to be healthier than normal yogurt, supplying additional high-quality protein.

    I am not a huge carrot or curry fan but tried this (along with the Moroccan Chicken with Olives recipe - also May ✉) and I LOVED it!! The green onions give it a little bite and the mint is a great compliment to the curry. Didn't have currents on hand so I used raisins, which worked just fine. I will make this again & again this summer - really healthy and refreshing!

    I hate to say this - and I really hate giving negative reviews of recipes because of the hard work that goes into creating them - but I thought this was absolutely awful. Almost inedible. Before the addition of the mint, the salad was extremely bland. After the addition of the mint, the mint overpowered the salad and rendered it inedible. No one could even take more than 2 bites before pushing it aside. Yes, it is healthy and quick and I do appreciate that, but there are many other recipes that are well balanced and more satisfying than this. Unfortunately, I had to give this zero forks. I would not recommend this to my worst enemy.

    I liked this recipe mostly for it's ease of preparation combined with ɽifferent than the usual' flavors and high health factor. I used full fat yogurt as that's what I had on hand. It was tasty and I loved the currants with it.

    Curried Carrot Fries

    Four ingredients and fourty-five minutes are all you need to whip up a batch of these tasty Curried Carrot Fries!

    How on earth did it take me so long to get on board with carrot fries?

    Let me tell you how this recipe came into being:

    This past summer was the first time I’ve ever had my own garden, and I went totally overboard. Most of the past few weeks have been spent finding creative ways to eat my way through pounds and pounds of tomatoes, beets, squash, and carrots.

    We don’t need to talk about all of the failed crops that didn’t produce this year. Blessing in disguise, I say.

    I dug up my carrots, the entire time wondering why on earth I planted so many. I like carrots just fine, but I usually use them in ways that don’t exactly show off their carrot-ness.

    I always have a few jars of Thai sweet potato and carrot soup in the freezer, and I use carrots in a variety of dishes like atakilt wat, Indian sweet potato curry, fritters, and mulligatawny.

    Sadly, none of these dishes really allow the carrots to be the star of the show. It’s tragic, I know.

    Besides being wonderfully good for you, carrots have a delightful flavor — a flavor which only gets better after being roasted in the oven.

    Roasting carrots brings out their natural sweetness, which works perfectly in this recipe to temper the heat from the curry powder.

    I quickly ate my way through all of the carrots in the garden, feeling rather smug about not only growing the carrots, but also eating them like a big kid.

    About the time my love of curried carrot fries grew into near-addiction levels, Lipton Iced Tea reached out to me about sharing a recipe that would pair well with their Lemon flavored iced tea.

    Putting aside the fact that iced tea is awesome with just about everything, I especially love it with Indian-inspired meals. I’m a sucker for a little sweetness in my tea, especially when I’m eating something with a bit of heat.

    I know! Let’s go with curried carrot fries.

    A quick reminder about working with curry powder: it contains turmeric. Turmeric is a wonderful spice, but it also stains just about everything it touches.

    Make sure you toss the carrots in a bowl that won’t stain (like glass or high-quality plastic). Use a metal or dark plastic utensil rather than a clear spatula or wooden spoon to do the stirring.

    If you’re using light-colored baking sheets like these that I use, then, I recommend lining them with foil before you get started.

    Curried Carrot Quinoa Salad

    This is a lunchtime favorite at Firefly Kitchens. Quinoa, with its high protein content, along with all the flavorful ingredients, make this a delicious and nourishing staple. Add fresh mint or other seasonal herbs to tweak the salad’s flavor. You may also toss in garbanzos, white beans, or sliced chicken or turkey to make a more substantial meal. This salad is a great one to make ahead because the flavors develop after resting in the refrigerator overnight, so it tastes even better the next day.

    1 tablespoon apple cider or rice wine vinegar

    1/3 cup extra virgin olive oil

    1/4 cup chopped basil or Italian parsley

    1 1/2 cups Yin Yang Carrots

    1 1/2 cups chopped red bell pepper (about 1 medium pepper)

    1/2 cup chopped dried cranberries or cherries

    1⁄2 cup chopped pistachios, almonds, or cashews

    Combine the vinegar, lemon juice, curry powder, olive oil, basil, and cilantro in a medium-size bowl. Let sit 5 minutes.

    Take the carrots out of the jar with a clean fork, letting any extra brine drain back into it. Toss the carrots with the pepper, quinoa, cranberries, and pistachios. Pour the carrot dressing over the quinoa and toss to coat. Season to taste with salt and pepper. Serve right away or refrigerate for up to 2 days.

    Curried Carrot Fritters (only 4 ingredients!)

    These curried carrot fritters are a recipe I’ll be making again and again! I see a lot of bloggers saying that they make recipe X every week. I feel like they must have time-turner devices like Hermione from Harry Potter to have so many recipes in their weekly rotation, but maybe I’m just jealous because sometimes it takes me a whole weekend of cooking to prepare just one new recipe for the site ).

    So no, we don’t and won’t eat these curried carrot fritters on a weekly basis, but we DID make them three times during a specific one-week period, even though I was already done with the recipe. And that is a glowing endorsement!

    I don’t necessarily specialize in super low-key recipes but I’m really happy with these curried carrot fritters without adding anything beyond the 4 base ingredients. They’re really nutritious and taste great! You can almost prep the whole thing while the skillet heats up, if you’re a fast shredder. And then they only take a few more minutes to cook.

    Originally this recipe came from Purple Carrot, which we received for free for a week from a friend. It was supposed to be served with a mango and avocado salad, which sounded awesome, but the mango was rotten and the avocado was completely unripe :(.

    On average, I’ll skip the packaging and shipping and serve these with a salad of seasonal veggies. Pictured here they were eaten with some tomato chutney, and fresh cantaloupe from the CSA. (Haters back off – I love cantaloupe and I’m proud).

    I tested these curried carrot fritters with both the box grater and a smaller grater and I liked them a whole lot more with the larger pieces from the box grater! When the carrots were more finely shredded, it was difficult to taste them in the finished product, which is important when the other ingredient is chickpea flour.

    These curried carrot fritters would make a great base for other flavors to experiment with. You could go in a Thai direction with red curry paste instead of the curry powder, add some herbs or scallions, or grate in some onion. I bet they’d even work well with sweet potato. Let me know in the comments how it goes, and enjoy!


    delicious and easy. just the taste I was looking for. LOVE IT!

    Please note:
    This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

    Copycat Trader Joe’s Curried Chicken Salad

    Copycat Trader Joe&rsquos White Chicken Deli Salad &ndash an easy lunch recipe that&rsquos healthier than traditional chicken salad.

    Holy braciole, this stuff is good!

    Do you ever wish you could just eat other people&rsquos food? I mean&hellipI do. Can we talk about it?

    Periodically, I go through spurts of time that I get a little womp womp over my cooking steez, and need to take breaks to replenish the ol&rsquo creativity tank. Recipe Development Burnout doesn&rsquot happen to me frequently, but I when it does, I look to other bloggers, cookbooks, and/or restaurants to fuel my inspiration. Enter: copycat recipes. Enter: Trader Joe&rsquos. Enter: the best chicken salad you will ever eat.

    Whenever I go to Trader Joe&rsquos, I make a beeline for their Curried White Chicken Deli Salad. I&rsquod be lying if I said I don&rsquot scarf the whole container in one sitting each and every time. It just goes down that easy. The last time I mowed through my coveted salad, I inspected the carton for ingredients and it dawned on me that I should 200% make that stuff at home. And so I did. And so I have a new obsession.

    Chicken, raisins, carrots, green onion, and cashews make up this salad. I used a combo of yogurt and mayo for the dressing to lighten it up a bit and keep things real fresco.

    If you want to be a genius, you&rsquoll quadruple the recipe because there&rsquos just no way it will last the night. The next time I make this, I&rsquom going to shred the chicken so that the salad is easier to stick on bread for a chicken salad sandwich. If you&rsquore looking for a quick and easy lunch recipe that you can prepare ahead of time and take to work, you just found it!