Thai Curry Carrot Salad


Recipe & picture taken from

Recipe by Chris Anca


A simple salad by Chris Anca of Tales of a Kitchen made with sweet heirloom carrots, Thai basil, pumpkin and sunflower seeds and a creamy, spicy-sweet curry sauce.


At a glance
Salads & Salsas
1 big bowl

1 orange carrot, matchsticks
1 purple carrot, matchsticks
Thai basil, fresh, to serve
sunflower seeds toasted or raw
pumpkin seeds toasted or raw

For the dressing I used:

1 and 1/2 TBSP 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

Note from BGO Ecoshop: You can add some curry powder to the salad for more flavour.


1) After cutting the carrots I mixed together all the ingredients for the dressing until completely incorporated. Added the dressing to the carrots, mixed by hand to coat and topped with the seeds and fresh Thai basil.

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