Sunday, April 10, 2011

Curried Carrot Salad

4 large carrots, peeled and shredded
1/4 cup raisins
1/4 cup pumpkin seeds (optional)
1/4 cup tahini
1-2 tsp curry powder*
1 oz lemon juice
1 oz maple syrup
pinch of kosher salt
dash of cayenne

Combine carrots, raisins, and seeds in a bowl. Mix tahini with rest of ingredients; pour over carrot mixture and stir to combine. This keeps for a long time in the refrigerator, so I make a large batch.

*add curry to your taste. If you love it, add 2 tsp. If you prefer a subtle flavor, add 1.

Alternatively, you can mix the sauce and keep it separate, using it as a dip for carrots, celery, etc.

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