Curry Carrot Salad

by Susan on August 1, 2013

Curry Carrot Salad at

I am not even going to try to pretend. I am a flavor junkie who is always in search of different taste combinations that delight the palate. I love experimenting with food and coming up with new raw food recipes. Or new healthy twists on old recipes. 

It seems that the healthier I eat, the more I want to challenge myself. And my latest challenge is to seriously cut down on fat but still feel like I am eating a luxurious meal.

You see, I have passed the 50 mark. In fact, I passed it a couple of years ago. Things change and even the term “healthy fat” takes on a whole new meaning. Is it an oxymoron? Not in every case. But I believe that we are drawn to believe that since things like nuts and coconut oil are considered to have health benefits, we don’t need to worry how much we consume. 

I always cringe when people think that just because it’s raw (ie the desserts we all love so much), I can have a raw cheesecake for breakfast and it’s still healthy. If you would normally sit down to a bowl of cashews, coconut oil and sweetener for breakfast, then by all means go for it. But I would highly suggest that a better breakfast would be one that served up a whole dose of nutrients including the wonderful phytonutrients we get from fruits, veggies and greens. 

Don’t get me wrong. Raw desserts are fabulous. But they are desserts and should be treated as such. Too many desserts, dehydrated nut-based crackers and the like can tip the scales in an undesirable way. Both for your weight and for your health. 

Raw Curry Carrot Salad

That said, there are healthy ways to use nuts to add that little hint of creamy decadence that we all love. This delightful curry carrot salad has only 4 grams of fat per serving. The carrots are spiked with pea pods, pineapple, raisins and scallions and topped off with a delicious spicy curry sauce. Great for lunch or dinner, this salad is another recipe that you could easily take as a dish to pass and share, or entertain with! I am planning on bringing it to a get-together on Monday night! 

If you love playing with ingredients, you will love my favorite go to book, The Flavor Bible. Look up your favorite food and it will tell you all of the other flavors that compliment it best. I could not survive in my kitchen without it. 

Don’t forget to order the 3 E-Book Collection while it’s on sale this week!


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{ 19 comments… read them below or add one }

Lisa August 1, 2013 at 5:03 pm

You have answered my prayers! I just started cooking for a family who is looking for more Indian-inspired raw dishes and I was at a loss-thank you for this wonderful dish!


Marta @ What Should I eat for breakfast today August 1, 2013 at 5:04 pm

I am a flavor junkie as well :) Your salat looks interesting and by ingredients I may say I’ll like it :)


Christina Gee August 1, 2013 at 6:40 pm

Hi Susan – great looking recipe! Can’t wait to give it a go.
Was just wondering what you mean by ‘I have passed the 50 mark’? Sounds interesting! :)


Susan August 1, 2013 at 6:46 pm

Lol…50 years…


Suzanne @ hello, veggy! August 1, 2013 at 9:46 pm

I just came across your blog; love it and love this recipe!


Shannon August 1, 2013 at 11:19 pm

Simply awesome! Raw perfection! Thank you Susan for getting me super healthy and educated!


Heather @Gluten-Free Cat August 2, 2013 at 7:56 am

Well said! And what a delicious salad. I love that just a few nuts increase the creaminess. Great lesson to learn! And I adore The Flavor Bible and don’t know what I’d do without it!



Faith August 2, 2013 at 10:33 am

looks like a great one, Hare Krishna!


Kyle Cullen August 2, 2013 at 12:44 pm

Me and my girlfriend just had this for dinner and it was lovely. We switched the raisins for dried cranberries and added sweetcorn. We are trying to add a raw meal or two to our week and we definitely didn’t miss anything cooked with this one.
My girlfriend thinks it’ll be a good addition to a picnic :)


Chyrl August 2, 2013 at 2:56 pm

I have a question about the agave. I may be asking a redundant question since you are using it but… :) With all the talk about agave and the high fructose content and high temperature processing methods, what are your thoughts on the health risks of using it? I am a little confused because I see people using it in raw vegan dishes which lends me to believe it must be thought to be a healthy alternative to sugar or honey but then I hear that it is potentially harmful and we shouldn’t use it. Im hoping you can shed some light on this. And… I love your recipes and site! Fabulous.


kimmythevegan August 2, 2013 at 10:30 pm

Mmm this sounds delicious! It is kind of annoying how people tend to automatically think if something is vegan that it is healthy. I would LOVE to eat raw desserts every day haha… but alas, it doesn’t quite work that way. This looks like a great salad with lots of flavour & nutrients and I doubt I would feel the need for a dessert after =)


Alita August 12, 2013 at 4:47 pm

I am on the same page as Chryl. Having mixed feelings about using Agave…what is your take?


Susan August 12, 2013 at 8:04 pm

I have written quite a bit about that subject. Please see the FAQ page. Cheers!


Kelly August 17, 2013 at 7:07 am

This was amazing! Tasted like coronation chicken but better!


Genevieve September 5, 2013 at 12:10 am

Yeah, this is a winner! I added chia and pineapple. Very yummy salad, thank you!


Pat October 29, 2013 at 9:24 am

What splendid additions. Delish.


Alison May 8, 2014 at 6:26 pm

OMG! This is deliciousness! Made it tonight!


Deborah June 2, 2014 at 6:16 pm

What a lovely salad! I used almond butter instead of cashews. Thank you for “saying out loud” our need to be honest about calories in healthy food. No free pass.


Rachel Vecchio July 10, 2014 at 9:55 pm

This is probably one of the best raw salads I’ve ever made. I put it on a bed of swiss chard just because I like to get in as much leafy greens as I can. I substituted half of the almond milk for coconut milk, and it was a very nice flavour. I used maple syrup as a sweetener. Thanks for the recipe!


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