Curry Carrot Salad
Need a quick side dish? You can have this Moroccan-style curry carrot salad ready and on the table in just 5-10 minutes!
This crunchy, flavorful salad is about to become your new go-to. All you need are four ingredients for the dressing and four for the salad. Toss everything together, and it’s ready to go! Plus, you likely have most of these ingredients on hand, and can sub in other veggies, nuts, or herbs in a pinch.
The zesty curry dressing is made with a combination of creamy tahini, bright lemon juice, full fat coconut milk, and a bit of curry powder. If you don’t have curry powder, you can always make your own with a combination of turmeric, black pepper, cumin, dry mustard, ginger, and a bit of chili powder if you like yours on the spicy side.
Whisk the dressing ingredients together in a large bowl, then add shredded carrots (using pre-shredded will nearly eliminate your prep time!), green onions, cilantro, and walnuts. You can also use slivered or sliced almonds instead of walnuts.
To add a little sweetness, you can add finely chopped apples or a few raisins to the salad. Just be sure not to add too much dried fruit, as they’re high in sugar and will bring this recipe away from TRUEPALEO™ status.
Toss your carrot salad until all the ingredients are evenly coated with the dressing. Serve immediately, or store leftovers in the fridge in an airtight container for up to three days.
- Recipe by:
- Serves: 4
- Meal: Anytime
- Serves: 4
- Prep Time: 10 minutes
- Total Time: 10 minutes
4 tbsp tahini
2 tbsp lemon juice
2 tbsp full fat canned coconut milk
1/2 tsp curry powder
3 cups carrots, grated or shredded
2 green onions, chopped
1/2 cups cilantro, chopped
1/2 cups walnuts, chopped
Whisk the tahini, lemon juice, coconut milk, and curry powder in a large bowl.
Add the carrots, green onions, cilantro, and walnuts. Toss again until combined.