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.