Salad-Curried Carrot

  • 4 large carrots, peeled and shredded
  • 1/4 cup raisins
  • 1/4 cup pumpkin seeds (optional)
  • 1/4 cup tahini
  • 1-2 tsp curry powder (to taste)
  • 1 Tbsp lemon juice
  • 1 Tbsp maple syrup
  • pinch of salt if desired

  1. Combine carrots, raisins, and seeds in a bowl.
  2. Mix tahini with rest of ingredients; pour over carrot mixture and stir to combine.

You can mix the sauce and keep it separate, using it as a dip for carrots, celery, etc.


25 carb/28 fat snack version

  • 3 oz carrots
  • 5 raisins
  • 1 oz pumpkin seeds
  • 1 oz tahini
  • sprinkle curry powder
  • 1 tsp lemon juice
  • 1 tsp maple syrup