Carrot Raisin Salad with Tahini and Sriracha

A spicy, vegan twist on a classic, this Carrot Raisin Salad with Tahini and Sriracha is perfect alongside a sandwich or even atop a big green salad. And you can easily tailor the tahini dressing to be more or less spicy and/or sweet. Perfect for quick lunches or picnics and parties, this vegan carrot salad comes together in just 15 minutes and is also oil-free and gluten-free.

Earlier this summer at Asheville VeganFest, I had the pleasure of attending a cooking demo held by the lovely Lauren Eller Vaught of Edible Musings. Lauren made several delicious, whole-food, plant-based recipes for us to try. One was a kale salad using a dressing very similar to the one I’m sharing here. The dressing was so good with its balance of salty, sweet, and earthy, and so easy to prepare, of course I started adding it to everything in the weeks that followed.

I already had carrot salad on my mind but was thinking about doing a curry version (which I still think sounds amazing), but I couldn’t resist using this dressing first. It works perfectly with the mild, natural sweetness of the carrots. I added sriracha for a little zip and because spicy and sweet are such a great match.

I hope you enjoy this versatile, fresh carrot salad recipes. And how about this little perk: as opposed to traditional carrot salad made with egg-based mayo, you can take this on your next summer picnic and not worry about spoilage. Bonus!

You might also like:

• Sweet Potato Salad with Lemon Vinaigrette
• Pasta Salad with Parsley-Dill Pesto
• Kale Slaw with Harissa Dressing

Pin Recipe Print Recipe

Carrot Raisin Salad with Tahini and Sriracha

Healthier than the classic mayo-based carrot salad recipes, this vegan version features a delicious tahini dressing that gets a bit of kick from sriracha! Gluten-free, oil-free, and just 15 minutes to prep.

Prep Time 15 mins

Total Time 15 mins

Course: Side

Cuisine: American

Keyword: tahini dressing, vegan carrot salad

Servings: 6 servings

Calories: 180kcal

Author: Lori Rasmussen

Ingredients

US Customary - Metric

Dressing ingredients:

• 1/2 cup tahini
• 2 Tbsp maple syrup
• 2 Tbsp tamari
• 2 Tbsp dijon mustard
• 1 Tbsp nutritional yeast 
• 2-3 tsp sriracha hot sauce, optional
• juice from half a lemon
• 2-3 Tbsp water, as needed for thinner consistency

For the salad:

• 1 1/4 lbs. carrots, freshly grated (5-6 cups)
• 1/2 cup raisins
• 3 Tbsp hemp hearts or other nuts or seeds, optional

Instructions

• In a large bowl combine the dressing ingredients and stir well.
• Wash and peel the carrots. Grate them with a box grater or use the shredder/grater attachment of a food processor.
• Pour the grated carrots into the bowl with the dressing and stir to incorporate.
• Fold in the raisins and seeds.

Notes

Carrot Raisin Salad is best eaten fresh but can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 180kcal | Carbohydrates: 22g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 350mg | Potassium: 0mg | Fiber: 5g | Sugar: 12g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

Did you try the recipe?Let me know with a star rating and a comment. I love hearing from you!