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Thai Curry Carrot Salad

Posted in Salads on 2013-06-25
Thai Curry Carrot Salad
Difficulty 5 minutes Serves 1 big bowl
A simple salad by Chris Anca of Tales of a Kitchen made with sweet heirloom carrots, Thai basil, pumpkin and sunflower seeds and a creamy, spicy-sweet curry sauce.


1 orange carrot, matchsticks
1 purple carrot, matchsticks 
Thai basil, fresh, to serve 
sunflower seeds toasted or raw
pumpkin seeds toasted or raw

For the dressing I used:

1 and 1/2 TBSP tahini 
4-5 TBSP fresh lemon juice 
1 tsp honey/maple syrup 
1/4 tsp turmeric powder 
1/3 tsp coriander powder 
1/4 tsp cumin powder 
1/3 tsp ginger powder 
pinch of cayenne pepper


1) After cutting the carrots I mixed together all the ingredients for the dressing until completely incorporated. Added the dressing to the carrots, mixed by hand to coat and topped with the seeds and fresh Thai basil.