Vegan Carrot Salad With Tahini Dressing

overhead view of carrot salad in large white serving bowl.

Vegan Carrot Salad With Tahini Dressing

Prep Time 15

Total Time 15

Servings:6 servings

Author: Lori Rasmussen, My Quiet Kitchen

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

Ingredients
US Customary | Metric

Dressing ingredients:

⅓ cup tahini
2 tablespoons maple syrup
1 ½ tablespoons tamari
1 tablespoon dijon or spicy mustard
1 tablespoon nutritional yeast
2 to 3 teaspoons sriracha hot sauce, optional
2 tablespoons fresh lemon juice
1 tablespoon water, as needed for consistency

For the salad:

1 ¼ pounds carrots (20 oz)
½ cup raisins
large handful of cilantro or parsley leaves, roughly chopped, optional - Add just before serving.
2 to 3 tablespoons sesame seeds or hemp hearts, optional

Instructions

In a small bowl combine the dressing ingredients and whisk until smooth.
Wash and peel the carrots. Shred them using the grater attachment of a food processor or with a box grater.
In a large bowl combine the shredded carrots, raisins, and dressing. Stir to combine. *See Notes below if making in advance.
Sprinkle cilantro/parsley and seeds on top, if using. Serve immediately or cover and refrigerate.

Notes

Carrot Raisin Salad is best eaten fresh. If carrying it to a party, and including cilantro or parsley, either sprinkle the herbs on top (don't fold in), or wait and add them just before serving.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition