Thai Curry Carrot Salad

By Chef:  Chris Anca
Posted: December 9, 2014


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This delectably crunchy salad comes together quick and easy and you wont be able to resist that creamy and spicy-sweet curry sauce. One bite and your body will be saying “YES” to the wellspring of nutrition found within the fresh ingredients. The use of heirloom carrots gives the dish a bright pop of contrasting colors. Phytonutrient power! Enjoy it as a refreshing lunch, snack, or side to a larger meal.


  • 1 orange carrot, matchsticks
  • 1 purple carrot, matchsticks
  • Thai basil, fresh, to serve
  • sunflower seeds
  • pumpkin seeds
  • 1 and 1/2 TBSP raw 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, toasting and cooling the seeds, I mixed together all the ingredients for the dressing until completely incorporated.
  2. Added the dressing to the carrots, mixed by hand to coat and topped with the seeds and fresh Thai basil.


I sort of had to skip the salt altogether for this salad, but I seriously did not miss it. The dish is so flavor driven from all the wonderful spices, that I would encourage you to give it a go salt-free and see how you fancy it.