Indian Carrot Lentil Salad with Curry Tahini Dressing (Vegan)
Broaden your salad flavor horizons with this simple and quick recipe inspired by the flavors of India.
Prep Time30minutes
Ingredients
Curry Tahini Dressing:
1tablespooncoconut oilmelted
1/2cupwater
1/2cupcoconut milk
3tablespoonstahini
1teaspoonsalt
1teaspoonlemon juice
1teaspooncumin
1tablespooncurry powder
4clovesgarlicminced
1teaspoonfreshly grated ginger
1/4teaspooncayenne pepperor more to taste
1/2teaspooncinnamon
Salad:
4large carrotsshredded (about 2 cups)
1medium onionthinly sliced
1 1/2cupscooked lentilsrinsed well
1 1/2cupsraw cauliflower floretsroughly chopped
1/4head Napa cabbageroughly chopped
2cupsshelled spring peas
1/3cupshelled pistachiosroughly chopped
1pomegranatejust the arils/seeds
2green onionsdiced
Instructions
Curry Tahini Dressing:
Combine all the ingredients in a jar with a tight-fitting lid and shake it very well to mix. Another method is to just mix it in a bowl with a whisk and both methods work fine but I usually go for the jar because you can then store it as it is in your fridge (-> Less dishes!)
Salad:
Set aside a small portion of the pomegranate arils, green onions, and pistachios for topping, then toss all the ingredients for the salad together in a large bowl.
When ready to serve add the dressing and toss the salad to coat everything, or if preferred you can serve the dressing on the side.
Store the dressing and salad separately in air-tight containers in the fridge until ready to serve. It should stay pretty fresh like that for up to 3 days (I've actually kept it longer and it was still great.), but salads are best fresh.