Stay calm and eat a carrot.
Every now and then I stumble upon some dish that catches my attention and begs me to make it for myself. And when that dish also happens to be quick and easy (in addition to looking delish), well…let’s not time waste I say.
Such was the case with Kathy’s tahini curried carrot salad. Saw it. Like it. Made it. There are few changes here and there, based on what I had in the pantry (like purple carrots for the first time. fancy me) or had not (no ready made curry powder so had to go for a DIY Thai curry powder mix), but I did stick to her overall idea. It is indeed quick and easy to make, crunchy, creamy, spicy and slightly sweet. It makes for a wonderful and refreshing lunch or snack and absolutely everything that goes in it is super good for our health. I honestly could not have enough.
1 orange carrot, matchsticks 1 purple carrot, matchsticks Thai basil, fresh, to serve sunflower seeds, toasted, to serve pumpkin seeds, toasted, to serve
For the dressing I used:
1 and 1/2 TBSP tahini 4-5 TBSP fresh lemon juice 1 tsp honey/maple syrup 1/4 tsp turmeric powder 1/3 tsp coriander powder 1/4 tsp cumin powder 1/3 tsp ginger powder pinch of cayenne pepper
After cutting the carrots, toasting and cooling the seeds, I mixed together all the ingredients for the dressing until completely incorporated. Added the dressing to the carrots, mixed by hand to coat and topped with the toasted seeds and fresh Thai basil.
I sort of had to skip the salt altogether for this salad, but I seriously did not miss it. The dish is so flavor driven from all the wonderful spices, that I would encourage you to give it a go salt-free and see how you fancy it.