Curry Carrot Salad
Curry Carrot Salad

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This Recipe

  • Skill Level: Beginner
  • Serves: 6
  • Start to Finish: 15 minutes
  • Prep: 6 hours

Nutrition Facts

Amount per serving:
Total Calories: 193
  • 84mg Sodium
  • 34g Carbs
  • 5g Fiber
  • 6g Fat
  • 1g Saturated Fat
  • 4g Protein
  • 89mg Calcium
  • 2mg Iron

“Salad” doesn’t have to mean lettuce or kale. This carrot-based salad is as easy on the eyes as it is your waistline, with a creamy curry dressing that’s way tastier than anything you can find in a grocery store.

Appropriate for: Gluten-free, high-fiber, vegan, vegetarian diets


  • For dressing:
  • 1/2 cup cashews
  • 1/2 cup unsweetened almond milk
  • 2 teaspoons curry powder
  • 1/2 teaspoon nama shoyu (or low-sodium tamari)
  • 1 tablespoon honey or agave
  • Salt
  • For salad:
  • 4 cups grated carrots
  • 2 cups snow peas, sliced into 1/2-inch pieces
  • 2 cups diced fresh pineapple
  • 1/2 cup raisins
  • 1 bunch scallions, thinly sliced



1. Soak cashews for at least 6 hours, then drain.
2. Toss carrots, snow peas, pineapple, raisins, and scallions in a large bowl.
3. Place all dressing ingredients in a high-speed blender and blend until smooth. Pour dressing over salad and toss to coat evenly.

Recipe provided by Susan of

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