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Polynesian Salad with Curry Dressing

What you need: 

lettuce, chopped, as needed (I use organic romaine)
1 whole banana, sliced
1/4 cup walnuts
1/3 cucumber, sliced
1/3 carrot, sliced
handful raisins
1/3 stalk celery, sliced Curry Dressing:
1 apple, cored and chopped
1 tablespoon curry powder
1/2 teaspoon sea salt
1 clove garlic or 1/4 teaspoon crushed garlic
1 tablespoon ginger
1 cup olive oil
lemon juice from 1 lemon

What you do: 

1. For salad, mix together all salad ingredients.
2. For dressing, add the apple to a food processor and run on highest setting. Add spices, oil and lemon juice. Mix until creamy.
3. Top salad with curry dressing. Add coconut to add even more ump to this salad!
You can add more of the veggies to make more salad. The dressing makes enough for several servings.
Source of recipe: I ate this salad at a vegan restaurant and wanted to figure out how to make it at home.

Preparation Time: 
10 minutes
Cooking Time: 
Recipe Category: 


A big hit at my dinner party - I served it with the Thai Noodle salad also on Vegweb. For the amount of dressing, you can 5x the salad ingredients to make 5-7 servings. One of my guests does not like ginger, so I made it without ginger and it was awesome. Next time, I'll try the ginger and see the difference. I added coconut, which I agree ... really adds to the depth of the flavors. Incredibly good salad - almost passes for a dessert.


I LOVE THIS SALAD!  Took to a work potluck and it got rave reviews...  Gave the recipe out to several people and they make this regularly as well :)


just made it. So tasty! I didn't use all the olive oil and it is still great!


If your looking for something new to try this is def. the recipe to use.
The dressing makes a lot.  But both my husband and i liked this unusal mix and yummy flavors together. interesting.


This was not what I hoped for.  I made it using fuji apples.  I reduced the oil to 2/3 of a cup.  I did not have raisins or cucumber so I omitted those.  I used a romaine blend for the greens.  I added green onion as one of the other posts suggested, and I have to say that it definitely improved the taste, but... I think it was just way too sweet for my family.  The sweetness was simply overwhelming to the other tastes.

Personally, I liked the banana in it, and I didn't think I would.  It went nicely with the curry flavors and had a surprisingly complementary texture in the salad.  I can definitely see that this salad has some redeeming factors, and some potential.  I think that if you are a person who likes sweet things you might be hooked on this salad.  But I am more of a spicy and savory kind of girl, so....

Comments from my family included:

"We were eating it because we love you." -my hubby, as he scraped his plate into the trash after I told him he didn't have to eat it if he didn't like it.
Me: What should I write in the review?
11 year old daughter: Anything that says "Bleh!"
(after dinner)
Hubby: I don't feel so well.
Daughter: It was the salad. 

Yes, they can be picky, but they can also be surprisingly accepting of new things, and as a long time veggie family they are used to new combinations and new ingredients.  I really thought this one would be a hit.  But again, I chalk it up to the sweetness.  I wonder if a more savory version of this salad would go over better.  For example, confine the sweet tastes to either the dressing or the veggies, not both.  Perhaps using a balsamic vinegar base for the dressing instead of the apple would have worked better for my family.  (Shrug.)


Wonderful Salad! Really one of the best Ive ever had!
On a side note though, I was looking for a good curry dressing to use in a purple-coleslaw like salad to take to school during the week, so I made an extra batch of this and poured it all on and mixed it up. Big Mistake. It tasted great the first day, shredded fennel bulb, carrots, and purple cabbage with curry - mmmmm. The second day, sort of brown and tasting more like apple than curry, so I put more curry powder on and paid no mind, the curry flavour was renewed and all was good in the world. The third day - yuck. I don't know if it was the purple cabbage or something mingling with the flavour of the dressing, but I basically had to force myself to finish the rest of it because I hate wasting anything.

My advice to others: Stick to the recipe, its a fantastic salad as is. NEVER use this dressing for coleslaw, trust me you'll regret it.

Now I've learned not to tamper with greatness.....


I plan to make this soon, but certainly will not use an entire cup of olive oil. Yikes! I can't imagine that even tasting good.  :o


This is good.  I took it to a potluck at my children's school and it was all eaten.

What I changed
I added a diced mango because I had one that was just going past peak.
I used less oil.

What I will change next time (and there will be a next time!)
I will use canola rather than olive oil.
I will add some coconut oil to the dressing.

Overall, a fantastic out of the ordinary salad!


this salad was okay, i used about a half T of ginger powder, a green apple, and i forgot to add the coconut :P...thats pretty much it ahah


also, is this the curry dressing from ani's raw food kitchen?



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