October 12, 2011

Carrot-Parsnip Salad with Curried Tahini Dressing


After a week full of lots of cooking and eating, followed by two Thanksgiving dinners in a row this weekend, I'm ready for some light and healthy meals this week!

This salad, which came from this recipe for Tahini Curried Carrot Salad, definitely fits into that category - ribbons of fresh veggies combined with raisins and sunflower seeds, all coated in a creamy dressing made with tahini. Plus it hardly takes any time to make, since it doesn't involve any actual cooking! I make this a lot for lunches, whenever I'm craving something light and full of veggies!

The recipe is also very adaptable - I rarely make it the same way more than once! You could easily use just carrots, but I really liked the combination of carrots with raw parsnips. You can also cut the vegetables any way you like - I think its fun to create "noodles" by peeling the carrots and parsnips into wide strips, but you could also slice them very thinly into matchsticks.

As for the add-ins, I like to mix in raisins and sunflower seeds, but cranberries and pumpkin seeds would also go really well in this salad. I also added some chopped parsley and sprinkled some unsweetened coconut on top (because I'm obsessed with coconut and I add it to pretty much everything I make lately!), but you could definitely leave that out and the salad would be just as good!


Carrot-Parsnip Salad with Curried Tahini Dressing
Adapted from Healthy.Happy.Life

1 medium carrot, peeled
1 small parsnip, peeled
1-2 tbsp raisins
1-2 tbsp sunflower seeds
1 tbsp chopped parsley
unsweetened coconut for topping (optional)

Dressing:
1 tbsp tahini
2 tsp lemon juice
1 tsp maple syrup or agave nectar
1/2 tsp curry powder
pinch of cayenne

Using a vegetable peeler, peel long strips from the carrot and parsnip, until you reach the core. Place the strips in a bowl and add the raisins and sunflower seeds.

In a small bowl, mix all the dressing ingredients. Add a bit of water if it looks too thick. Pour the dressing over the salad and mix thoroughly until the vegetables are evenly coated.

Top with parsley and coconut if desired.

Makes 1 serving.


For more raw noodle ideas, check out my recipes for raw zucchini and summer squash noodles. I've also tried making butternut squash noodles, but the recipe needs a bit more testing before it's ready to post!  If you have any other ideas for vegetables that can be turned into noodles, let me know!

8 comments:

  1. I'm going to be trying out a recipe soon for fall vegetable noodles with an apple vinaigrette - I hope it turns out as good as this one looks!

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  2. What a pretty salad! That dressing sounds fabulous, I'll have to give it a go.

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  3. @Natalie

    That sounds very interesting - I can't wait to hear how it turns out!

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  4. @Alicia

    Thanks! I love tahini in dressings and sauces!

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  5. Hello again! This looks lovely too, wasn't too sure which entry to comment on but I had anothe culinary success with your recipes I wanted to tell you about http://wp.me/p1ElC6-30. I seriously wish we had thanksgiving over here, and I would make your whole thanks giving series in one!

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  6. @Charlotte Kath

    Yay - so glad to hear that! Too bad you don't get to celebrate Thanksgiving, but at least you can still eat lots of Thanksgiving-related food whenever you want!

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  7. I love my spiralizer, too. I've made cucumber ribbons, too, but still working on a good dressing. I lie your idea of butternut squash ribbons, though!

    This is my favourite sauce (so far) for zucchini noodles: http://tastespace.wordpress.com/2011/07/22/15-minute-zippy-garlic-basil-marinara-with-zucchini-noodles/

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  8. @janet @ the taste space

    I like the looks of your zucchini noodles - surprisingly, I haven't tried them with a simple tomato sauce yet!

    I finally just bought a little julienne slicer so that I can get noodles that look more like yours, instead of using my vegetable peeler

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