Carrot Raisin Salad with Tahini and Sriracha-2
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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


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


  • 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.


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


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
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