Curried Carrot Salad

This vegan gluten free Curried Carrot Salad is one to add to your salad repertoire. It is sweet and savory – perfect for Summer!

I love curry in its many forms, with green curry being my favorite. I love the sweet mild flavor it has. Every time I go to a Thai restaurant, I always order the green curry with tofu.

I could practically drink it like soup and lick the bowl clean. One local restaurant that I used to go to had a green curry with avocado and other veggies. That was a combination that I loved. Unfortunately, they closed down.

Even though this Curried Carrot Salad doesn’t have my favorite green curry paste, it is still really good. Normally when I make curry salads, like my Curried Tofu Salad, I use vegan mayo to mix with the curry powder. This time I thought I’d mix the curry with a combination of tahini and vegan mayo.

Tahini and curry powder pair really nicely together. Their savory flavors are balanced here with a touch of sweetness from the carrots and dried cranberries.

Peanut butter and curry go well together too. That’s a combination that I used in my Thai Curry Butternut Squash Soup and really loved it.

Curried Carrot Salad

Change up your salad routine with this vegan carrot salad. It won’t disappoint!

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5 from 1 vote

Curried Carrot Salad

This vegan gluten free Curried Carrot Salad is one to add to your salad repertoire. It is sweet and savory - perfect for Summer!

Course Salad

Cuisine vegan, gluten free

Keyword curried carrot salad, vegan salad

Prep Time 10 minutes

Total Time 10 minutes

Servings 2

Calories 407kcal

Author Willow Moon

Ingredients

Dressing

• 2 tablespoons tahini
• 1/2 teaspoon curry powder
• 2 tablespoons lemon juice
• 3 tablespoons vegan mayo
• 2 tablespoons water

Salad

• 2 cups julienned carrots
• 2 tablespoons chopped green onion
• 1/4 cup dried cranberries
• 1/4 cup sliced almonds

US Customary - Metric

Instructions

• Mix dressing ingredients together in a bowl.
• Add julienned carrots, chopped green onion, dried cranberries, and sliced almonds to dressing. Toss and serve.

Nutrition

Calories: 407kcal | Carbohydrates: 34g | Protein: 6g | Fat: 28g | Saturated Fat: 3g | Cholesterol: 0mg | Sodium: 216mg | Potassium: 573mg | Fiber: 7g | Sugar: 16g | Vitamin A: 428.9% | Vitamin C: 18.3% | Calcium: 9.9% | Iron: 9.4%

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*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.