Boat Picnic II ? Carrot-Curry-Ginger Salad with raisins

The second salad we had on board was made by Annette. She had prepared an oriental style salad made out of carrots, ginger, curry and raisins. The carrots are slightly cooked which leaved the salad with a bite. The seasoning is very different form a traditional salad dressing which was very welcome on board.

Peel the carrots and cut them into thin rounds. Fry them in a pan with some oil for a few minutes. Then cover the pan and let it simmer for 10 minutes on low heat.

Meanwhile dice the onion and chop up the ginger.

remove the carrots form the pan and set them aside.

Fry the onions and the ginger, add the curry powder. Stir and fry for a couple of minutes.

Add the carrots to the seasoning, stir well and season with salt and pepper. Add the lemon juice and set the pan aside to cool off.

Serve the salad cold.