Curry Carrot Salad with Tahini Dressing
Ingredients
- ⅓ cup + 1 TBSP tahini
- 1-2 TBSP curry powder based on taste preference
- ¼ cup freshly-squeezed lemon juice
- 2 TBSP maple syrup
- ½ tsp. garlic powder
- ¼ tsp. each salt and black pepper
- 1 10-ounce bag matchstick carrots
- 1 cup golden raisins
- ¼ cup pumpkin seeds
- 1 TBSP nutritional yeast optional, or Parmesan cheese, if not dairy-free
- 2 TBSP sesame seeds
Instructions
- In a small mixing bowl, whisk together the tahini, lemon juice, maple syrup, curry powder, salt, pepper, and garlic powder.
- Add the carrots, raisins, and pumpkin seeds to a large bowl and gently toss. Pour the dressing over top and mix well. Top with nutritional yeast (or Parmesan), and mix once more.
- Refrigerate the mixture for at least 2 hours, or overnight for best results.
- Once ready to serve, add the sesame seeds and mix everything up. Serve chilled.
Notes
Shredded carrots can be substituted for matchstick carrots.