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Curried Carrot and Walnut Salad

This vibrant carrot salad showcases thinly sliced carrots combined with dried currants and toasted walnuts, dressed in a warm curry-spiced vinaigrette. The final dish features a colorful, layered appearance with a satisfying crunch, sweetness, and aromatic spice enveloping the textures smoothly.
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Course: Main Course
Cuisine: fusion
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Calories: 180kcal
Author: James Taylor
Servings: 4

Equipment

  • Chef's Knife
  • Cutting Board
  • Large mixing bowl
  • Toaster or Oven
  • Small Pan
  • Whisk

Ingredients

  • 3 large carrots peeled and thinly sliced
  • 1/4 cup dried currants optional soak in warm water for contrast
  • 1/2 cup walnuts roughly chopped, toasted
  • 3 tablespoons olive oil
  • 1 teaspoon curry powder adjust more or less to taste
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon honey optional, for added shine
  • salt to taste
  • freshly ground black pepper to taste

Instructions

  • Start by peeling and thinly slicing the carrots into delicate matchstick strips, then place them in a large mixing bowl. The fresh, crunchy slices should look vibrant and uniform.
  • To prepare the walnuts, scatter them on a baking sheet and toast them in a warm oven or toaster until golden brown and fragrant—about 5 to 7 minutes. Once toasted, give them a rough chop and set aside to cool slightly.
  • If using dried currants, soak them briefly in warm water for a few minutes to plump up and add a nice chewy contrast—then drain well.
  • In a small pan over medium heat, warm the olive oil and add the curry powder. Stir until fragrant, about 30 seconds, then remove from heat. Let it cool slightly.
  • Whisk together the cooled curry-infused oil, apple cider vinegar, honey (if using), salt, and black pepper in a small bowl until the dressing is well combined and slightly emulsified.
  • Pour the dressing over the sliced carrots and toss gently to coat all the strips evenly, allowing the flavors to meld and the carrots to soak up the warm, aromatic spice.
  • Add the toasted walnuts and drained currants to the salad. Fold them in carefully so the crunchy nuts and chewy currants are evenly distributed throughout the salad.
  • Adjust the seasoning with more salt or pepper if needed, tasting and balancing the flavors for a perfect harmony of spice, sweetness, and crunch.
  • Let the salad rest for about 5 minutes to allow the flavors to deepen before serving. The carrots should be crisp yet coated with a glossy, well-seasoned dressing, ready to brighten any plate.

Notes

For an extra layer of flavor, sprinkle with fresh herbs like cilantro or parsley before serving. Feel free to swap walnuts for almonds or add dried cranberries for more sweetness.

Nutrition

Calories: 180kcal | Carbohydrates: 20g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Sodium: 150mg | Potassium: 300mg | Sugar: 8g | Vitamin C: 10mg | Calcium: 30mg | Iron: 1mg