The warmth in this recipe comes from the yummy root veggies we call carrots, and also the cayenne pepper - tahini combination.The dried fruit option (Thompson raisins or dates) makes this an extra-nourishing recipe.
Tahini Curried Carrot Salad
5 cups cups shredded carrots (approx. 7-8 large carrots, peeled).
1 cup organic Thompson Raisins (or dates)
1/4 - 1/2 cup pumpkin seeds (raw)
1/3 cup tahini
1
tbsp curry powder
1/4 cup lemon juice
2 tbsp maple syrup
pinch of sea salt
dash of cayenne powder (optional)
In a small bowl, combine the tahini, lemon juice, maple syrup, curry powder, sea salt. Whisk well (mixture will set as thick). In a large mixing bowl add the carrots, raisins and pumpkin seeds. Pour the dressing over the shredded carrots and toss well. Pour into serving bowl to set. Allow salad to marinate in the fridge for at least an hour or so, and serve chilled. Serves 4-5.
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