Curried Apple-Raisin Salad

This is a Waldorf salad with an Indian accent. Cubed apples, celery, raisins, and walnuts get tossed in a creamy dressing spiked with curry powder and lemon juice. The curry adds a warm, earthy spice that transforms a familiar fruit salad into something more interesting.

The dressing uses soy mayonnaise and vegan sour cream, making this dairy-free while still creamy and rich. The lemon juice does double duty: it flavors the dressing and keeps the cut apples from browning.

Coating the apples thoroughly with the dressing is a must. Every piece needs that thin layer of creamy, spiced protection.

Kitchen Tips

• Use a firm, crisp apple like Fuji or Honeycrisp. Soft apples turn mushy when dressed and lose their crunch.
• Toss the apple mixture with the dressing right after cutting to prevent browning.
• Start with ¼ teaspoon of curry powder and taste. Curry powders vary wildly in strength, and a little goes a long way in a cold salad.
• Serve in a lettuce-lined bowl for a pretty presentation and an extra layer of crunch.

Variations

• Add diced grilled chicken to turn this into a curried chicken salad.
• Swap raisins for dried cranberries for a more tart, festive version.
• Use toasted pecans instead of walnuts for a sweeter, more buttery nut.