Curried Carrot Ribbon Salad! It’s loaded with nutrient-rich ingredients that bring major vitamins, minerals, and immune-boosting goodness making it feel indulgent while still being light and refreshingly healthy.

This Curried Carrot Ribbon Salad is basically a flavor jackpot, packed with bold, flavor-kissed carrot deliciousness in every bite. Using fresh, ribboned carrots (so pretty and super satisfying), it’s tossed with sliced green onions, roasted pistachios for a crunchy, buttery vibe, and a handful of dried cranberries for that sweet-tangy pop. Everything gets coated in a delightfully curry-flavored dressing that’s aromatic, savory, and seriously irresistible for curry lovers.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

We all LOVED this dish and honestly totally devoured it, like there were no leftovers in sight. We even gave it a 10/10, and for good reason: the flavors are bright, the crunch is perfect, and that curry dressing ties everything together so well.

The best part? It’s so easy to make that you can pull it together on a busy weeknight without stressing. If you’re looking for a show-stopping salad that feels like it came from a fancy restaurant but takes way less effort, you gotta give this one a try—seriously.

Tips for Success:

• Flavor Profile: This delicious Curried Carrot Ribbon Salad is packed with curried carrot deliciousness. Freshly ribboned carrots, green onions, roasted pistachios, and dried cranberries are mixed with a delightfully curry-flavored dressing that is sure to please curry lovers everywhere.
• Maple Syrup: The maple syrup helps balanced the flavors. You can increase or decrease accordingly. Carrots are generally sweet so you may find that you don’t need any at all, but we found that 2 ½ teaspoons perfectly balanced the flavors.
• Curry Powders: All curry powders are not the same. There are tons of curry options and blends.  Use your favorite curry blend. Each blend tends to accent different spices within the blend. We have found that some blends are heavy with turmeric and tend to be slightly acidic on the backend of the palate and others may contain a lot of heat. Feel free to adjust spices based upon the curry blend selected.
• Lemon Juice: The lemon juice helps balance any sharp tones of the curry powder. Start with 1 Tablespoon + 1 teaspoon and taste test. Add more, as needed.
• Natural Peanut Butter: The peanut butter gives a very subtle flavor to the dressing. You may not notice it at all, but it adds dimension and thickens the dressing.
• Peanut Butter Substitutions: You can substitute the peanut butter for almond or cashew butter with the understanding that the flavor will change accordingly.
• Fresh Carrots: This recipe is all about very thinly sliced fresh carrots. If you are not a fan of the flavor of fresh raw carrots, then perhaps consider skipping this recipe. Thinly slicing the carrots does make for a fantastic mouth feel. If you were never a fan of crunching on raw carrots, here is a great way to eat them as the experience is different. It is more like a noodle experience. While the carrots still have a little bit of crunch, they are so much more palatable.
• Amount of Carrots: The amount of carrots is really dependent upon the size of the carrots. The measurement of 13 oz. if after the carrots have been cleaned, peeled, and thinly stripped. We did not strip the entire carrot with vegetable peeler. We peeled the carrots down to the xylem. Carrots have an inner core called the xylem or the heart of the carrot. It is usually lighter in color. See below on how we peeled the carrots into strips.
• Peeling the Carrots into Strips: We found the best way to peel the carrots into long thin strips was to clean and peel the carrots, then lay the carrot down onto a cutting board, hold the end of the carrot tightly, then run the vegetable peeler firmly along the surface with slight pressure. This makes for just a slightly thicker strip of carrot. Make several passes with the vegetable peeler, then rotate the carrot and make several passes with the vegetable peeler on the next side. Continue until you have made several passes on each side. Then flip the carrot over to hold the other end of the carrot. In other words, switch up the end of the carrot you are holding in your hand to get a solid grip on the end of the carrot and repeat. Be careful, vegetable peelers are very sharp. Slicing carrots this way leaves the xylem (heart of the carrot) which we later cut up and ate as snacks for a different day. We also diced up the xylem and used them in soups.
• Key to the Perfect Carrot Thickness: Peeling the carrots into very thin strips makes for a perfect salad. However, as we mentioned in the section above, laying the carrots onto a cutting board, applying slight pressure makes for the perfect carrot strip thickness. If you hold the carrot in your hand while peeling into strips, you will end up with very thin flimsy, ultra-thin strips of carrots which is not the look we are going for. You want thin strips that are flimsy, but they still have some substance and character to them.
• How to Peel the Carrots Faster: If you are not overly concerned about long thin strips. You still want thin strips, but you can cut them quicker by using half strips instead of the full length of the carrot. Simply grab the carrot firmly by the end and run the peel over half the carrot repeatedly, rotating the carrot every 4 strokes or so. Then flip the carrot over to the other end and grip the carrot by the end that you just peeled and repeat the process. In other words, the carrot strips will be shorter but still thin. We like to create a mix of long thin strips and shorter thin strips.
• Serving after Refrigerating: When serving after refrigeration, remove from the refrigerator at least 15 minutes before serving to allow the flavors to wake up and allowing the tahini to thin out again. Tahini tends to thicken during refrigeration.
• Make Ahead: This salad can be made ahead and travels well. Mix really well right before serving to ensure all the carrots are coated with the dressing. If you wish to have maximum presentation, keep some carrot strips aside (in a separate container – not mixed in the salad dressing) and add those carrot strips right before serving to allow the newly added carrot strips to hold the carrot strips up as some will be slightly flimsy. The mix of flimsy and less flimsy makes for a great presentation. We prefer to not mix in the dressing until right before serving for the ultimate curly ribboned presentation.
• Raw Carrot Benefits: Raw carrots are an excellent source of Vitamins A, C, and K, while also loaded with potassium, fiber, and antioxidants. Carrots are a great source of prebiotics and promote excellent gut health.
• Raw Green Onions Benefits: Raw green onions are rich in Vitamins A, C, and K, full of antioxidants, fiber, folate, potassium and calcium. Raw green onions have many antibacterial and antiviral properties.
• Tahini Benefits: Tahini is rich in anti-inflammatory and antioxidants. It is an excellent source of calcium, magnesium, iron, and zinc. It is a great source of B vitamins which support brain function and cognitive health.
• Tahini Substitutions: You can substitute the tahini with other nut or seed butters with the understanding that the flavor and texture will be impacted accordingly.
• Vinegar Substitutions: You can substitute the red wine vinegar with apple cider vinegar with the understanding that the flavor will be impacted slightly.
• Pistachio Substitutions: Feel free to substitute using your favorite nuts like pecans, peanuts, walnuts, or almonds.
• Dried Cranberry Substitutions: Feel free to substitute using your favorite dried fruit like chopped dates, raisins, etc.
• Amount of Sea Salt: Our family was completely divided over how much sea salt was needed to properly season this salad. Feel free to adjust accordingly to suit your family’s preferences.
• Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.
• Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Leftovers and Freezing:

Leftovers will generally keep 3 to 4 days in the refrigerator.  Store in a covered air-tight container.

Like most salads, this salad does not freeze well.

Pantry Products:

• Tahini: We used Ziyad Premium Tahini (Sesame Paste). Feel free to use your favorite brand of tahini.
• Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos. We recommend using reduced-sodium products.
• Roasted Pistachios: We used Wonderful Pistachio Roasted & Salted Shelled Pistachios. Feel free to use your favorite roasted pistachios.
• Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs. 

Kitchen Equipment:

• Vegetable peeler

If you try this bold salad, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Curried Carrot Ribbon Salad

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 25 Minutes
• Total Time: 25 Minutes
• Yield: 5 Cups 1x
• Category: Salads
• Cuisine: Indian Inspired
• Diet: Vegan

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Description

This Curried Carrot Ribbon Salad is basically a flavor jackpot, packed with bold, flavor-kissed carrot deliciousness in every bite.

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Ingredients

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Base Ingredients:

• 7 to 9 medium carrots, peeled, thinly stripped carrots * (13 oz. peeled and ribboned)
• 6 to 12 green onions, thinly sliced *
• ½ cup roasted shelled pistachios, chopped *
• ½ cup dried cranberries *

Curry Dressing Ingredients:

• 2 Tablespoon + 2 teaspoons tahini *
• 2 Tablespoons + 1 teaspoon lemon juice (+/-) *
• 2 teaspoons reduced-sodium tamari *
• 1 Tablespoon unsweetened natural peanut butter *
• 2 Tablespoons red wine vinegar
• 2 ½ teaspoons pure maple syrup (+/-) *
• ½ to ¾ teaspoon curry powder *
• ½ teaspoon coriander
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Pinch to ½ teaspoon sea salt (+/-) *

Optional Topping:

• Chopped fresh cilantro

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Instructions

1. Prepare the Curry Dressing by placing all the Curry Dressing Ingredients into a small bowl, whisking well until smooth and emulsified, set aside.
2. Clean, peel, and thinly slice the carrots into long, very thin strips using a vegetable peeler and place into a bowl.
3. Add all the remaining Base Ingredients into the bowl along with the thinly sliced carrots.
4. Pour the Curry Dressing over the carrot mixture, toss well to thoroughly coat all the ingredients, serve and enjoy!

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Notes

Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Servings: 6 (makes 5 cups)

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