spicy carrot salad
Jul. 8th, 2008 12:28 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
snugglekittyThis recipe is even better than the last carrot salad recipe I posted. "How?" you want to know. "How could it possibly be better?" Cherries and curry, my friends. Cherries and curry.
I had carrots left over from making the tasty ginger carrot pickles, so I decided to try my hand with another carrot salad. I had cherries left over from a big bag I got at the store last week, and I thought, "Why not?"
3 quarts peeled chopped carrots (I used rounds but sticks would work too.)
1 2/3 c fresh cherries
1/3 c vanilla yogurt (add more or less as desired)
1/3 c walnuts
2 T Dijon mustard
1 T mild curry powder
2 T apple cider vinegar
1 t salt
1 t cornstarch
Rinse the chopped carrots in a Pyrex dish. Put in microwave on high for two minutes. This will keep them from stiffening up when they get wet. (If you don't like microwaves or don't have one, just steam or parbroil them for a similar amount of time.) Stem, pit, and quarter cherries. In a small bowl, mix yogurt thoroughly with cornstarch to maintain texture. Let sit for a few minutes. Then add vinegar, mustard, and seasonings. In a large dish, combine all ingredients. Refrigerate until chilled.
To make this dish vegan, substitute soy yogurt or cashew butter for the yogurt. I think it would be yummy with the cashew butter, although I might substitute something else for the walnuts in that case. Crisp Granny Smith apple, perhaps? Tart dried apricots? What do you think?
I had carrots left over from making the tasty ginger carrot pickles, so I decided to try my hand with another carrot salad. I had cherries left over from a big bag I got at the store last week, and I thought, "Why not?"
3 quarts peeled chopped carrots (I used rounds but sticks would work too.)
1 2/3 c fresh cherries
1/3 c vanilla yogurt (add more or less as desired)
1/3 c walnuts
2 T Dijon mustard
1 T mild curry powder
2 T apple cider vinegar
1 t salt
1 t cornstarch
Rinse the chopped carrots in a Pyrex dish. Put in microwave on high for two minutes. This will keep them from stiffening up when they get wet. (If you don't like microwaves or don't have one, just steam or parbroil them for a similar amount of time.) Stem, pit, and quarter cherries. In a small bowl, mix yogurt thoroughly with cornstarch to maintain texture. Let sit for a few minutes. Then add vinegar, mustard, and seasonings. In a large dish, combine all ingredients. Refrigerate until chilled.
To make this dish vegan, substitute soy yogurt or cashew butter for the yogurt. I think it would be yummy with the cashew butter, although I might substitute something else for the walnuts in that case. Crisp Granny Smith apple, perhaps? Tart dried apricots? What do you think?
no subject
Date: 2008-07-09 05:36 am (UTC)I'll call it the Lady Anemone Memorial Happy Birthday Carrot Salad.
;)