Skip to the content
h / Recipes /  

Curried Carrot, Snap Pea & Apple Salad

h / Recipes /  

Curried Carrot, Snap Pea & Apple Salad

AuthorChester County Food Bank

This salad is a delightful fusion of flavors - fresh crunch of snap peas, crisp zest of carrots, and sweetness of apple! Tossed in a vibrant dressing of apple cider vinegar, honey, olive oil, and curry spices, this salad is a perfect balance of sweet and tangy.

 

 3-4 medium carrots, thinly sliced
 1 pint snap peas, rinse & dry, and removed the string (see note)
 1 small apple, sliced into matchsticks
 3 tablespoons apple cider vinegar
 1 teaspoon curry blend
 2 tablespoons olive oil
 salt & pepper, to taste
 Optional: 1 can chickpeas, drained and rinsed
1

To make the dressing, combine the vinegar and honey into a large bowl. Slowly whisk in the olive oil. Add the curry blend and season with salt and pepper, to taste.

2

Add the carrot, snap peas, apples, and optional chickpeas to the bowl with the dressing. Gently toss until well coated. Add more curry, sallt and pepper to taste.

3

Serve immediately or this will keep for 2-3 days covered and refrigerated. The vinegar helps to keep the apples from browning.

Ingredients

 3-4 medium carrots, thinly sliced
 1 pint snap peas, rinse & dry, and removed the string (see note)
 1 small apple, sliced into matchsticks
 3 tablespoons apple cider vinegar
 1 teaspoon curry blend
 2 tablespoons olive oil
 salt & pepper, to taste
 Optional: 1 can chickpeas, drained and rinsed

Directions

1

To make the dressing, combine the vinegar and honey into a large bowl. Slowly whisk in the olive oil. Add the curry blend and season with salt and pepper, to taste.

2

Add the carrot, snap peas, apples, and optional chickpeas to the bowl with the dressing. Gently toss until well coated. Add more curry, sallt and pepper to taste.

3

Serve immediately or this will keep for 2-3 days covered and refrigerated. The vinegar helps to keep the apples from browning.

Curried Carrot, Snap Pea & Apple Salad

Additional Notes

Using a paring knife make a small slit from the top of the pod to the smaller curve, on each side of the shell, but don't cut all the way through. You want the tips to stay attached so you can use them as a handle to remove the string. The tips should be dangling, so simply pull along that side. The string will pull from the shell easily, and pull the second tip in the opposite direction.

You can easily do this without a knife (which is a great way for kids to help in the kitchen.)  A paring knife makes for a neater pull, but you can just slowly tear and pull off the tips of the peas without slicing them. Remember to pull back in the opposite direction to remove the second string.

MAKE IT A SLAW: Grate the carrots and apples and thinly slice the peas.

MAKE IT A SAUTÉ: Saute the carrots and peas in a little olive. Add the apples and curry, salt and pepper. You can omit the vinegar or add at the end for a tangy bite.