Fresh and flavorful, this carrot salad recipe is infused with Indian flavor! Studded with toasted cashews and raisins, fresh grated carrots are tossed in a delicious Indian curry dressing. Easy, healthy, vegan, and perfect for gatherings!
Why you’ll love this Carrot Salad
Here is my all-time favorite carrot salad recipe! As a chef, I love creating recipes that elevate humble ingredients, like the simple carrot. I’ve been making this carrot salad recipe for years, bringing it to potlucks and gatherings, and even using it in my catering business, and people constantly ask for the recipe. Indian spices come together to create the flavorful curry dressing, and the carrot salad is generously dotted with cashews and raisins, providing the best texure. I believe this recipe really brings out the best in carrots!
The best part is that this carrot salad can be made with store-bought grated carrots (fast and easy), and the salad gets even better with time! Make it ahead for the busy week and enjoy a nutritious salad throughout. Rich in vitamin A and many other nutrients, carrots are not only delcious, but they are also healthy and full of many health benefits.
Carrot Salad Recipe Ingredients
- Fresh Grated Carrots– the star of the recipe! Or use store-bought matchsticks or grated carrots.
- Garlic and ginger- for a kick of punchy flavor.
- Raisins– golden raisins or regular raisins.
- Toasted Cashews– or slivered almonds
- Herbs: scallions, cilantro (or Italian parsley)
- Extra virgin olive oil
- Orange and lime juice (or sub apple cider vinegar)
- Maple syrup- or sub honey, agave, or alternative sweetener
- Spices: salt, pepper , yellow curry powder, turmeric and cayenne
Carrot Salad Variations
- add toasted coconut flakes!
- add chickpeas for extra protein!
How to make Carrot Salad
Step one: Grate the carrots! If you scrub them, there is no need to peel them. You’ll need 4-5 cups.
Step 2: Place the grated carrots in a large bowl with the remaining ingredients, and toss to combine. Adjust salt to taste.
Storing Your Carrot Salad
This carrot salad gets even better with time and will keep up to 4-5 days in an airtight container in the refrigerator.
Serving suggestions
Serve with Crispy Tofu, or Baked chicken, alongside a sandwich, or wrap!
More Carrot recipes you may like:
- 15 Best Carrot Recipes (Easy, Healthy & Full of Flavor)
- Moroccan Carrot Salad
- Carrot Ginger Soup
- Carrot Quinoa Salad
- 40 Must-Try Vegan Salads
- Carrot Salad with Quinoa and Almonds
- Moroccan Lentil Salad
- Celery Salad with Lentils, Dates and Almonds
- North African Carrot Soup with Chermoula
- Asian Carrot Salad
I really hope you enjoy this cartto salad! It’s one of those salads that will make you happy knowing it is in the fridge waiting for you- especially during hunger emergencies. xoxo Sylvia
Print
Indian Carrot Salad Recipe
- Prep Time: 15
- Total Time: 15 minutes
- Yield: 4-5 cups 1x
- Category: Gluten Free, Make-ahead, salad, Side Dish, vegan
- Method: tossed
- Cuisine: Indian
- Diet: Vegan
Description
This Carrot Salad is studded with cashews and tossed in the most flavorful Indian curry dressing. Simple to make, healthy vegan, this carrot salad recipe is so addicting!
Ingredients
- 10-12 ounces carrots, grated or matchsticks (about 4- 5 cups, feel free to use store-bought matchsticks)
- 1 tablespoon lime or orange zest (or some of both)
- 1 garlic clove, finely minced ( use a garlic press)
- 1 teaspoon fresh ginger, finely minced ( or use ginger paste)
- 1/3 cup raisins (golden or regular)
- 1/2 cup toasted cashews ( or slivered almonds)
- 3 scallions, sliced thinnly
- 1/2 cup cilantro (or Italian parsley), chopped
- 1/4 cup olive oil
- 3 tablespoons fresh lime juice (or sub apple cider vinegar)
- 2 tablespoons of maple syrup, honey or agave, or alternative sweetener
- 1/2 teaspoon salt
- pepper to taste
- 1/2 teaspoon ground turmeric (or use 1-2 teaspoons fresh grated)
- 1 teaspoon yellow curry powder
- 1/4 teaspoon cayenne (optional, and add more to taste)
Instructions
- Place all ingredients in a large bowl, sprinkle with the seasonings, and toss well.
- Taste. Adjust salt, acid, and sweetness to taste.
Notes
This will keep up to 4 days in the fridge.
If making this ahead, leave the cashews out until serving time.
Nutrition
- Serving Size: 1 cup
- Calories: 251
- Sugar: 18.8 g
- Sodium: 307.3 mg
- Fat: 15.7 g
- Saturated Fat: 2.4 g
- Carbohydrates: 29.1 g
- Fiber: 3.8 g
- Protein: 3 g
- Cholesterol: 0 mg
I loved the ginger, lime, and curry notes in this salad. Delicious!
Glad you enjoyed Pat!
Delicious! I’ve always loved carrot salad but this one is now my favorite. I love the inclusion of ginger and turmeric. And it just keeps getting better as it sits. I’m a big fan of your recipes. Thank you, Sylvia!
So great to hear this Cindy!
Your recipes are just so good! I love them all…. The sweet potato one is divine .. next time I’ll make the mole too …
So great to hear this Camilla!
I last made this November 2019 for our annual “Indian potluck dinner”. It was a big hit. Then CoVid intervened. We are finally resuming this wonderful tradition. I dug out the recipe, now four years later, and I’ve just made it for our potluck tonight. I know it will be popular because it is delish!!
Great to hear your potluck is back, love that idea, sounds so amazing!
I just love, love, love this recipe. So fresh and different.
Great to hear!
This salad is amazing. The blend of flavors is so fresh and delicious. I make this at least once a week. One of my favorites. Thanks for such wonderful recipes
Thanks Pam, thrilled you are enjoying!
YUM YUM YUM!!!
😊
Holy cow, YUM! Will definitely be adding this to my “will make again”. Lots of flavor
Awesome Karen- thanks so much!
I’ve made this recipe 4x and it never disappoints. Leftovers keep really well in the fridge. Thank you!
Thanks Jolene! I’m glad you enjoy it!
A technicality, but honey is not considered to be vegan so use agave if that is important to you.
Of course Sabel, agave or maple are great subs here.
Unbelievably good! I used a 10 oz bag of carrots and that wasn’t enough for the dressing, so I shredded another big carrot. Also made this another time with shredded Brussels sprouts added to the carrots, it was great! I’ve made this with both cilantro and parsley and it comes out great either way. Last time I didn’t have lime so I used lemon, also fantastic. Minced jalapeño is also a nice addition. Pile this on fried tofu sandwiches for an amazing meal. Really, really good recipe that I’ll have as a go-to all the time!
So happy you have been experimenting here!
Absolutely delicious! Thank you.
Thanks so much!
I love this salad so much!! It satisfies my sweet tooth too!
Great to hear Sydney!
This is my favorite salad recipe of 2022. Possible my favorite salad recipe of all time. I LOVE IT. It’s so easy and impresses people so much. Thank you!!
So nice to hear Deb! Thrilled you are enjoying 💛
Absolutely love this salad. Definitely a new family favorite. I love all the flavor. I added cranberries to mine, it was very tasty. Thanks for Sharing !
Thanks Rose- cranberries sound good here!
Absolutely love this salad. Definitely a new family favorite ! I added dried cranberries to mine – very tasty! Thanks so much for sharing – God Bless
Love the cranberry addition!
The Bombay Carrot Salad with cashews and raisins is amazing. Flavorful and crunchy! It was a lovely contrast served with a very spicy fish curry. I am going to fix it again and again.
Great to hear!
Lovely salad quick and easy.
Thanks Pauline!
Really love this recipe
Thanks Sally!
This has been my go-to potluck salad for the past couple of years now. It’s a hit every time! 🤩
Great to hear April!
This salad is bright and fresh – it was perfect to serve alongside some left-over Indian take-out and naan bread.
Glad you enjoyed Heather!
Delicious and easy to make.
This is excellent, thank you.
So glad you enjoyed Andrea!
Threw this together last minute to go with some potato tikki and it ended up being the star of the meal!
Great to hear Kelly!