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)
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!