Tag Archives: Curry

Carrot Ginger Slaw

Carrot Ginger Slaw

It’s slaw season people.  The weather in New England has been hovering around the 80 degree mark for a week or so now (give or take a few dips into the 60’s and 70’s) and I am ready for strawberries, fresh vegetables,  and cold salads. 

Shaved Carrots

We definitely have an affinity for cold salads in our house.   We devour heads of lettuce in record time, broccoli salad makes a regular appearance at our dinner table, and I never turn down a cold noodle dish.  However, the nice weather is young, which means that things like lettuce and broccoli are still in short supply.  Luckily, we still have carrots.  Carrots that have been sitting around since the winter, concentrating all of that delicious sugar.  These bright orange beauties make a lovely cold salad.  Punched up with some ginger, curry powder, and raisins, carrots are great for when you don’t have any other veggies around or for when you just want something a little different.

Simple list of ingredients

Ginger Carrot Slaw

Adapted generously from Alton Brown

Ingredients:

1/2 lb carrots (about 4 medium), washed and peeled

2 tbls mayonnaise

1/2 tsp curry powder

1 tsp minced garlic

1 tsp grated fresh ginger

1/4 cup raisins

pinch of celery seed (optional)

chives or finely chopped green onions for garnish

To Make:

Using a vegetable peeler, shave long strips* of the carrots into a medium bowl.  In a small bowl, stir together the mayonnaise, curry powder, garlic, ginger, and celery seed.  Gently toss the carrot strips with the dressing until well coated.  Stir in the raisins and garnish with chives. 

To Serve:

Serve cold or room temperature.  The carrots are pretty hardy and can stand up to being dressed and refrigerated for a few hours without going soggy.  Serves 2-4 as a side dish.  Recipe is easily doubled (or more) for a larger crowd.

* Using the peeler to shave the carrot creates a lovely texture and look to the salad.  However, it is kind of a pain in the behind.  If you are pressed for time, grate the carrots using the largest holes on your box grater or food processor disk.  You could also julienne them using a mandoline if you are so inclined.

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Filed under Gluten-Free, Recipes, Side Dish, Vegetables, Vegetarian

Curried Ginger-Lime Chicken Salad

Curried Ginger-Lime Chicken Salad

We brined and roasted up a couple of chickens the other night… we like to do that sort of thing in big batches.  We ate part of one chicken for dinner, which left us a lot of extra chicken in the refrigerator.  Whenever we have left over chicken, I like to make this chicken salad.  It is simple and quick to put together and tastes really delicious.

Strips of celery

The mayonnaise-yogurt base is creamy and tangy and is spiked with grated fresh ginger, lime juice, and a hint of curry powder.  Throw in some minced garlic and shallot and then toss your previously roasted chicken.  Pile the whole thing on a tangle of thinly sliced strips of celery for crunch and you have a lovely light meal that would be perfect for lunch with friends, or for yourself.

Making the dressing

Curry Ginger-Lime Chicken Salad

Adapted from Better Homes and Gardens Cooking for Two

Ingredients:

1 1/2 cups cooked chicken, shredded

2 tbls mayonnaise

2 tbls plain yogurt (whole milk is best, low fat is okay)

1 tbls freshly squeezed lime juice

1/4 tsp curry powder

1 small clove of garlic, minced

1 small shallot, minced (substitute 1 tbls minced red onion if desired)

1 tsp grated fresh ginger

4 small stalks of celery

Salt and pepper to taste

Lime zest (optional)

To Make:

Using a vegetable peeler, shave thin strips of the celery stalks.  Place 2 shaved celery stalks on each plate and set aside.

In a medium bowl, mix the mayonnaise, yogurt, lime juice, curry powder, minced garlic and shallot, and grated ginger until well combined.  Add the cold shredded chicken and mix until the chicken is coated with the dressing.  Refrigerate for 1 hour to meld the flavors (if desired).  Taste and sprinkle with salt and pepper as desired.

To Serve:

Place half the chicken on top of the celery strips and garnish with lime zest.  Serves two for lunch but is easily doubled or tripled if you want to make a larger batch.  This also keeps nicely in the refrigerator for a few days.

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Filed under Dinner, Meat, Recipes