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About the Recipe: Do you remember that gelatin holiday salad filled with carrots and pineapples? This recipe is a salad update on that classic salad. Swirling strips of carrots, pineapple tidbits, dried cranberries, chives, and peanuts are drizzled with a lightly flavored citrus curry dressing. The dish can be served as a cold carrot side dish or a tossed carrot pineapple salad with tender baby lettuces and greens, sprinkled with toasted sesame seeds.
Recipe Inspired by Cuisine at Home, Spring 2021
Cook’s Note: The thin carrots will curl like ribbons after slicing and precooking them. I love the idea of preparing all the salad ingredients ahead of time so I can just toss them together in the salad bowl. The red curry paste doesn’t make the salad spicy hot but adds an interesting Thai flavor touch.
Arrange Salad on Serving Plate: Drain the juices from the carrots; set juices aside. Place Spring Greens lettuce in serving bowl. Top with drained carrots, chilled pineapple tidbit mixture, and peanuts; toss lightly.
Prepare Vinaigrette: Whisk drained curry citrus juices with avocado and sesame oil. Drizzle over salad as desired. Sprinkle salad as desired with toasted sesame seeds.
Hint: This recipe can be prepared and served as Salad or as a Side Dish.
- Curly Carrot Side Dish: Do not add the lettuce greens. Just serve the carrots swirled together with the other ingredients.
- For a Mediterranean Style Salad, omit the curry paste, sesame oil, and peanuts. Add some pistachios and crumbled feta cheese as desired.
Serves: 4 to 6
pdf for Copy of Recipe – Curly Carrot Salad
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