March 21, 2014

Carrot Raisin Salad From 'Down South'

Carrot Raisin Salad From 'Down South'
Yield: Serves 4 to 6

1/2 cup plus 2 tablespoons mayonnaise
2 teaspoons curry powder, preferably homemade (see below)
2 teaspoons kosher salt
1/4 teaspoon cayenne
Juice of 1 lemon
1 pound carrots, peeled and shredded (about 4 cups)
2 cups good-quality raisins
1 cup loosely packed fresh flat-leaf parsley leaves, thinly sliced

Homemade Curry Powder
2 teaspoons cumin seeds
2 teaspoons cardamom seeds
2 teaspoons coriander seeds
1 tablespoon plus 1 teaspoon ground turmeric
1 teaspoon dry mustard
Heaping 1/4 teaspoon cayenne


    1 In a medium bowl, mix the mayonnaise with the curry, salt, cayenne, and lemon juice. Fold in the carrots, raisins, and parsley. Refrigerate for an hour or up to 4 hours to allow the flavors to develop.

    2 To make the curry powder: Toast the cumin, cardamom, and coriander seeds in a small, dry skillet over medium-low heat until the seeds are lightly browned and fragrant, 2 to 3 minutes. Transfer to a bowl and let cool completely. Add the turmeric, mustard powder, and cayenne and mix to combine. Grind the spices in a coffee grinder. Store in an airtight container for up to 2 months.

Recipe from

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