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Carrot almond salad {fresh turmeric + coconut dressing}
Carrot almond salad – ribbons of rainbow carrots, doused in creamy, turmeric coconut dressing, topped with toasted almonds and fresh cilantro – an explosion of exotic flavors that will surely tantalize your taste buds!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Calories 412 kcal
Ingredients
- 5-6 medium carrots
- 1/4 cup toasted almonds
- a bunch of fresh cilantro
- For the dressing:
- 3 Tbs freshly grated turmeric root (from about 6 inches of turmeric root)
- 1 tsp freshly grated ginger
- 1 garlic clove
- 1/4 tsp black pepper
- 1/2 tsp cinnamon
- 1 tsp honey
- 3 Tbs toasted almond butter
- 1/2 cup coconut milk
- pinch of salt
- splash of fresh lemon juice
Instructions
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Put the dressing ingredients (minus the lemon juice) in a blender and process until smooth.
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Grate the carrots, or use a veggie peeler to create thin ribbons.
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Toast and roughly chop the almonds.
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Assemble the salad, by mixing carrots and a big handful of chopped cilantro, drizzle the dressing generously on top and sprinkle with the toasted almonds. Add a splash of fresh lemon juice and salt if necessary.
Recipe Notes
If fresh turmeric is not an option, use 3 tsp of turmeric powder in place of 3 Tbs freshly grated turmeric root