Curried Carrot Matchstick Salad
Carrots, apples and raisins – it could be carrot cake but for the addition of cumin seeds and curry. OK, well maybe that’s a stretch but as with all curried dishes, the success of this dish will rest with the quality of your curry powder. I use a medium madras blend.
Don’t be intimidated by the thought of making bowl of julienne. They don’t have to be perfect and it’s a good way to practice your knife skills. Julienne makes a satisfying crunch in the salad but you could grate the carrot and apple instead of julienne. The salad will have a softer texture and will still be delicious.
The quantities of ingredients for the salad are approximate. If you love salted peanuts and coriander, add more and if you don’t enjoy raisins, omit them and perhaps throw in some chopped dried apricots or dates instead.
I can eat a whole bowl of this for lunch, but it makes a good side dish too.
CURRIED CARROT MATCHSTICK SALAD
INGREDIENTS
Serves 2 - or 1 hungry person
CURRIED ORANGE DRESSING
5 teaspoons orange juice
2 teaspoons extra virgin olive oil
2 teaspoons cumin seeds
1/2 teaspoon curry powder
1 green chilli
a pinch of fine sea salt
MATCHSTICK SALAD
50g salted peanuts
3-4 carrots - about 300g
1 apple
50g raisins
10g coriander leaf
METHOD
Create the curried orange dressing by whisking together the orange juice and oil. Mix in the curry powder, green chilli and sea salt. Using a pestle and mortar, lightly crush the cumin seeds to release their oils and stir these into the dressing.
Using a pestle and mortar, lightly crush the peanuts and set these aside.
Peel and julienne the carrots (create matchsticks). Roughly chop the coriander. Combine the carrots and coriander in a bowl with the raisins.
Julienne the apple and add this to the bowl. Add the prepared dressing, working quickly to toss all the ingredients so they are well coated. Finally sprinkle with the crushed peanuts.
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