Over the years the recipe has expanded beyond curry, cilantro, apples, and raisins to include many other ingredients, again usually whatever might work that’s in the fridge. This curry salad is ideal to cook ahead as the flavors blend better after the salad has sat in the refrigerator overnight. And it is easy to cook in large quantities for summer potlucks and barbeques. The salad gets better the longer it sits in the fridge (to a point) because of the absorption of the curry oil. So it is a good idea to make a big batch because the leftovers are even better.
