Tahini Curried Carrot Salad

Carrots are chopped into matchsticks then coupled with chewy raisins and toasted pumpkin seeds. Sour meets sweet meets savory in a dressing concocted of lemon juice, maple syrup and tahini, seasoned with garlic and curry powder. This recipe comes to us from Kathy of Healthy, Happy Life.

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Serves 10

  • 1/3 cup tahini
  • 1/4 cup lemon juice
  • 2 tablespoons maple syrup
  • 2 tablespoons curry powder
  • 1/4 teaspoon fresh ground black pepper
  • 1/2 teaspoon garlic powder
  • dash of cayenne pepper*
  • 1 tablespoon nutritional yeast**
  • salt, to taste
  • 10 ounces carrots, cut into matchsticks
  • 1 cup raisins
  • 1/4 cup roasted pumpkin seeds

*optional. Add if you like your salad spicy.


**optional. Found in health food stores.


In a small bowl, whisk together the tahini, lemon juice, maple syrup, curry powder, black pepper, garlic powder, cayenne pepper and nutritional yeast, if using. Season with salt to taste and whisk well so all seasonings are equally distributed.

Place the carrots, raisins and pumpkin seeds together into a large bowl.

Pour the tahini dressing over the carrot mixture. Toss well until all the ingredients are well-coated.

Allow to marinate in the fridge for at least an hour. Serve chilled.

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Nutrition Information

Tahini Curried Carrot Salad

Servings per Recipe: 10

Amount per Serving

Calories:  139.8

Calories from Fat:  52

Total Fat:  5.8g

Saturated Fat:  .8g

Cholesterol:  0mg

Sodium:  12.5g

Potassium:  325.1mg

Carbohydrates:  21.5g

Dietary Fiber:  2.9g

Protein:  3.6g

Sugars:  12.5g

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