Our favorite side dish almost steals the show from the main course. This is one of those recipes in our book.
The flavors of this salad are so satisfying. The curry flavor might sound strange, but, it brings depth to this salad, making it one of our all-time favorites. Homemade curry powder is easy and wonderful!
How to Make Carrot Raisin Salad with Curry Dressing
You’ll really be amazed how easy it is to make carrot salad.
The dressing is simple, and as mentioned, the flavors of the curry pair perfectly with the sweet raisins and savory carrots.
Store bought curry is pretty good, but, let’s be honest, there are so many types of curry powder, and when you make your own, you know exactly what you’re getting.
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ingredients you need
The ingredients for this delicious salad are surprisingly simple. Fresh is best, but prepackaged will work too.
Here’s what you need
mayonnaise – Homemade is easy and delicious, but store bought is just as good
Curry powder – As with mayonnaise, it’s amazing how easy it is to make from scratch, but store bought works too
Salt – Kosher
chili – a little will add a little stimulation, double or triple the amount will create more heat
lemon – Fresh is best
radish – Chopped.We like to shred fresh carrots in our food processor, but packaged pre-shredded carrots are perfectly fine
raisin – Make sure they are fresh and juicy
coriander – Try to choose fresh if possible
Pro tip: Dressings can be made up to 24 hours in advance. We recommend chilling the salad with the dressing in the refrigerator for at least 1 hour before serving.
Tips for Perfect Carrot Raisin Salad with Curry Dressing
Use fresh and high-quality ingredients: The success of any salad depends on the quality of the ingredients used. The seasoning must use fresh and crisp carrots, plump and juicy raisins and high-quality curry powder.
Balanced Flavors: Condiments should have the right balance of sweetness, pungentness and spiciness. Taste the dressing before adding it to the salad, and adjust flavors as needed. You can add a little honey or maple syrup to balance out the flavor of the dressing.
Let it pickle: After combining the salad and dressing, let it sit in the refrigerator for at least an hour before serving. This will bring the flavors together and plump the raisins.
Other Side Salad Recipes Worth Trying
This special salad is always a hit when we serve it, especially at backyard BBQs, potlucks, and family gatherings. Here are some other side salads that are always a hit:
Fresh Strawberry Spinach Salad with Avocado
Creamy Horseradish Potato Salad
Warm Potato Salad with Bacon Vinaigrette
Avocado Lime Salad
Savory Grilled Corn and Black Bean Salad
Cucumber Dill Salad
Watermelon Cucumber Salad with Feta and Basil
Cajun Pasta Salad
These are all amazing, but at the same time, isn’t this salad calling your name?
There’s a lot to love about this incredible salad.
This is no ordinary. It is unique. And it also happens to be beautiful.
But most of all, it’s delicious.
Ready to make the best side salad in town? Go for it!
When you do, be sure to snap a photo, post it on Instagram and tag @HowToFeedaLoon and the hashtag #HowToFeedaLoon
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In a medium bowl, combine mayonnaise with curry, salt, cayenne, and lemon juice. on hold.
3/4 cup mayonnaise, 2 teaspoons curry powder, 2 teaspoons kosher salt, ¼ teaspoon paprika, juice of 1 lemon
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Place carrots, raisins, and parsley in a large bowl. Pour dressing over top and stir with a wooden spoon until all ingredients are well coated.
1 pound carrots, 2 cups raisins, ¼ cup parsley
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Refrigerate for an hour or up to 4 hours to allow the flavors to develop. Toss the salad well again before serving. Garnish with a little more parsley on top, if desired.
Dressings can be made up to 24 hours in advance. Cover and refrigerate until ready to use.
Salad can be done up to 4 hours before serving. Let the salad rest for 30 minutes before serving. Stir well with a large spoon before serving.
Leftovers will keep for a few days in the refrigerator, although this salad is definitely best eaten the day it’s ready.
notes: If you’re making mayonnaise from scratch, keep in mind: Although the risk of illness from raw eggs is small, people with compromised immune systems should avoid raw eggs.
Calories: Chapter 368kcal | carbohydrate: 46G | protein: 2G | fat: number 17G | Saturated fat: 3G | Polyunsaturated fats: 8G | Monounsaturated fats: 5G | Trans fat: 0.1G | cholesterol: 12mg | sodium: 1020mg | Potassium: Chapter 672mg | fiber: 6G | sugar: 4G | Vitamin A: 12900IU | Vitamin C: 11mg | calcium: 48mg | iron: 2mg
Updated: This recipe was originally published in May 2015, but has been updated in May 2023 with improved tweaks to the recipe, new tips and photography, and a great new video!
notes: This recipe is adapted from chef Donald Link’s cookbook: Real Cajun.