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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You May Need:
Curried Carrot Salad
Ingredients
Dressing
- 2 tablespoons tahini
- ½ teaspoon curry powder
- 2 tablespoons lemon juice
- 3 tablespoons vegan mayo
- 2 tablespoons water
Salad
- 2 cups julienned carrots
- 2 tablespoons chopped green onion
- ¼ cup dried cranberries
- ¼ cup sliced almonds
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
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Samantha says
I love curry in all its forms, and this salad was no exception. Thanks for the recipe!
Willow Moon says
Thanks Samantha!