Carrot Raisin Salad From 'Down South'

• 1/2 cup plus 2 tablespoons mayonnaise
• 2 teaspoons curry powder, preferably homemade (see below)
• 2 teaspoons kosher salt
• 1/4 teaspoon cayenne
• Juice of 1 lemon
• 1 pound carrots, peeled and shredded (about 4 cups)
• 2 cups good-quality raisins
• 1 cup loosely packed fresh flat-leaf parsley leaves, thinly sliced
•  
• 2 teaspoons cumin seeds
• 2 teaspoons cardamom seeds
• 2 teaspoons coriander seeds
• 1 tablespoon plus 1 teaspoon ground turmeric
• 1 teaspoon dry mustard
• Heaping 1/4 teaspoon cayenne

1. In a medium bowl, mix the mayonnaise with the curry, salt, cayenne, and lemon juice. Fold in the carrots, raisins, and parsley. Refrigerate for an hour or up to 4 hours to allow the flavors to develop.
2. Toast the cumin, cardamom, and coriander seeds in a small, dry skillet over medium-low heat until the seeds are lightly browned and fragrant, 2 to 3 minutes. Transfer to a bowl and let cool completely. Add the turmeric, mustard powder, and cayenne and mix to combine. Grind the spices in a coffee grinder. Store in an airtight container for up to 2 months.

mayonnaise, curry powder, kosher salt, cayenne, lemon, carrots, raisins, parsley, nbsp, cumin seeds, cardamom seeds, coriander seeds, ground turmeric, mustard, cayenne

Taken from www.seriouseats.com/recipes/2014/03/carrot-raisin-salad-from-down-south.html (may not work)