Curry-Laced Grated Carrot Salad

• 1/4 cup grated or finely chopped red onion (optional)
• 3 tablespoons capers, rinsed and coarsely chopped
• Use 2 tablespoons lemon juice and omit the vinegar
• Add 1 teaspoon curry powder and 1/2 teaspoon ground lightly toasted cumin seeds
• Substitute 2 to 3 tablespoons buttermilk for 2 to 3 tablespoons of the oil

1. Place the onions in a bowl and cover with cold water.
2. Soak for 15 minutes, drain, rinse with cold water, and drain on paper towels.
3. Add to the carrots along with the capers and parsley.
4. Make the dressing as directed, adding to it the curry powder and ground cumin.
5. Toss with the salad.

red onion, capers, lemon juice, curry, substitute

Taken from cooking.nytimes.com/recipes/1016555 (may not work)