Carrot Raisin Kale Salad with Creamy Curry Dressing
September 17, 2012

Carrot Raisin Kale Salad with Creamy Curry Dressing | The Full Helping

Happy Monday! So glad you guys like the almond ginger nori snacks. They’ve given me a lot of ideas for future snacks. I’ll be keeping you posted, of course.

This carrot raisin kale salad with creamy curry dressing is all things sweet and savory. Sweet carrot, apples, and raisins meet a sweet-yet-savory dressing that’s infused with curry powder. I got the idea from curried chicken salad, which often features carrot, raisins, and/or apples in addition to the chicken itself. Same idea here, but the chicken is replaced by kale, and the results are a lot more refreshing in spite of all the sweet tones.

I’ve made the dressing twice now: the first time, with walnuts, and the second time with cashews. The cashew version is sweeter, more neutral, and less “nutty” than the walnut version, but the walnut version is slightly more nutrient dense (what with all of the Omega-3 fatty acids). You can certainly experiment with both, and decide which you like more! Either way, I think you’ll love the dressing, and if you like it as much as I do, you’ll probably find yourself using it as a dip, a spread for sandwiches, and more.

Carrot Raisin Kale Salad with Creamy Curry Dressing | The Full Helping

Carrot Raisin Kale Salad with Creamy Curry Dressing
Recipe Type: salad, side dish
Cuisine: vegan, raw, soy free, gluten free
Author: Gena Hamshaw
Prep time:
Cook time:
Total time:
Serves: 2 large or 4 small servings
Ingredients
  • For the creamy curry dressing:
  • 3/4 cup walnuts or cashews, soaked for 2 hours and drained
  • 3 tablespoons lemon juice
  • 3 pitted Medjool dates
  • 1/2 cup water
  • 1/2 teaspoon sea salt
  • 2 teaspoons curry powder
  • For the salad:
  • 1 bunch kale, stems removed, washed, dried, and cut or torn into bite-sized pieces
  • 2 cups cooked quinoa
  • 3 large carrots, peeled and chopped
  • 1 large apple, chopped
  • 1/3 cup raisins
Instructions
  1. Blend all dressing ingredients in a food processor or high speed blender till smooth.
  2. Massage the kale with about 1/3 cup dressing, making sure that everything is well coated and softened. Add the quinoa, carrot, apple, and raisins, and remix the salad, adding more dressing until the salad is coated to your liking. Serve.
Notes
Leftover, extra dressing will keep for up to 5 days in the fridge.

Carrot Raisin Kale Salad with Creamy Curry Dressing | The Full Helping

If you want to turn this one into a meal sized salad, you can definitely add some chickpeas, lentils, or quinoa. It would also be great served with a hummus sandwich, or a fresh batch of crackers and dip. In the winter, I’d love to serve the salad with some piping hot split pea soup and toast. Yum.

Such a wonderful way to enjoy fall produce! Hope you like it.

The first time I made this salad, it was early last week. The second time, I made a version of it as part of another “ingredient potluck” with Anne, adding beautiful beets:

IMG_2662

To find out about the amazing quinoa dish we served it with, you’ll just have to tune back in tomorrow! Till then,

xo

Images updated in January of 2017. Images courtesy of Lighter.

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    34 Comments
  1. […] with a variety of healthy fats and veggies: the possibilities really are endless! Check out this Kale Salad with a Creamy Curry Dressing or this simple Lemony Kale […]

  2. totally delicious!
    I also like this one:
    blend:
    1/4 c red wine vin
    1/4 c evoo
    1 T honey
    juice of one orange
    a little lemon juice
    salt
    pepper
    a few craisins

    massage dressing with shredded kale, toasted almonds, and craisins

    Thanks for the curry kale recipe! Hope you like mine!!

  3. awesome recipe! I added some purple carrots and some purple sweet potato (which I grilled) and popped the saltanas in hot water to make them nice and juicy again. Amazing recipe!

  4. This salad was delicious! I used the walnut dressing and sprinkled on some pistachios and dried cherries (instead of raisins), on top of the salad. With the honeycrisp and carrots It was all so satisfyingly fall-ish. Thanks Gena!

  5. I love salads and this one looks SO good. Can’t wait to give it a try! I think I’ll go for the walnut version because of the added health (as you described).

  6. […] Since being home at Blair’s, his mom, sister and I have taken our own turns cooking. It’s been a fun to try new things – polenta-veggie lasagna, a few great curries, homemade falafels and this salad have been on my list of favourites. I made it the other night with some added veggies and was thrilled to see the dressing was oil-free: walnuts, dates, water, curry powder and lemon juice! You can get the full recipe on Choosing Raw’s website here. […]

  7. Gena,

    I went vegan two weeks ago from an omni way of eating, thanks in great part to your blog.

    I love your recipes, your laid-back attitude, and your positivity.

    This recipe was incredible. I made it late last night, in a very cranky and tired mood. It definitely made me feel better! I can’t wait to recreate it today for lunch.

    Thank you for everything you do.

    -Rachel

  8. Do you reckon you could make this a bit lighter on kitchen apparatus by using cashew butter and whisking?

  9. Made this tonight with the walnuts and LOVED it. It was a hit with everyone! Kale had gone bad so I used spinach and added red onion, red pepper and avocado. Delicious! Can’t wait to try with kale next time. Everyone asked for the dressing recipe.

  10. this is pretty much my ideal autumn salad. i love walnuts but tend to only eat them in the fall. i usually have pistach., almonds or cashews in the summer months for some reason. i just listen to my cravings ha 🙂

  11. Oh, yum! I try so hard to eat apples but I don’t really like them on their own. I always forget that I tend to love them in salads. Will have to try this one soon.

  12. Looks lovely. Was so happy to return from a recent trip and come home to see our greens thriving. Finally a break from the intense summer heat and now they are taking off. Kale Chips in my future soon. And kale is So photogenic!

  13. Mmmmm definitely will “Fall” hard for this salad. So simple yet elegant! Especially dressed up with beets and quinoa- mmmm! I will try this with salad greens – not the same as kale of course, but one has to make sacrifices when living in a kale-less cOuntry! Can’t wait to try the real version when back in the United States of Kale soon! Enjoy your Fall in DC !

  14. This salad reminds me a little bit of the one the Our Hen House ladies made on an episode of Vegan Drag Queen I watched today. The curry dressing has got to be amazing on this! I think I’m going to make it with the walnuts. Walnuts and raisins are a match made in heaven. Don’t you just love the versatility of kale salads?

  15. I have a similar recipe where I use craisins instead of raisins & add sunflower seeds & a different dressing. But raw kale salad is just one of those things I cannot get enough of. Thanks for reminding me I need to eat it more! Definitely haven’t been meeting my daily green quotient lately.