If you’re looking for a fresh and bright dish, you’ve got to try this Tahini Carrot Ribbon Salad. It’s a colorful salad that not only looks good but also tastes amazing.
This recipe addresses midweek lunch needs by offering a dairy-free, protein-rich dish with a creamy tahini dressing made from simple pantry ingredients.
I’ve faced moments where I want something quick and healthy, but it’s got to be more than just greens. This recipe solves that little problem by offering a crunchy, tasty side that everyone will love. Plus, it’s super easy to whip up.
What’s great about this salad is that you can prep it in just 15 minutes, and it stays crisp even after you dress it. The tahini dressing is completely adjustable, so you can add a little extra spice or sweetness to suit your taste buds.
If you love mixing it up in the kitchen, this salad is right up your alley. If you’re in the mood for something sweet and fun, try my Tartar Sauce.
Why You Will Love This Recipe
- Flavor Variety: The tahini dressing lets you play with flavors by adjusting sweetness and spice. You can easily make it suit your taste preferences, which is always a win.
- Quick Prep: With just 15 minutes to whip this salad up, it’s a great option when you need a healthy side dish in a hurry. No long cooking time here.
- Crisp and Fresh: This salad holds well in the fridge, keeping its crunchiness for days. It won’t get soggy, so it’s ideal for meal prep or leftovers.
- Nutritious Ingredients: Packed with health benefits, it’s an oil-free, gluten-free choice that still feels hearty and satisfying without any heavy stuff weighing you down.
Vegan Carrot Salad With Tahini Dressing
- Prep Time: 15 minutes
- Cool Time: 0 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: salad
- Method: tossing
- Cuisine: vegan
- Diet: vegan
Description
A refreshing vegan carrot salad with a creamy tahini dressing, perfect for quick meals and summer gatherings.
Ingredients
- 1/3 cup tahini, smooth
- 2 tablespoons maple syrup
- 1 1/2 tablespoons tamari
- 1 tablespoon dijon or spicy mustard
- 1 tablespoon nutritional yeast
- 2 to 31/2 teaspoons sriracha hot sauce
- 2 tablespoons fresh lemon juice
- 1 tablespoon water
- 1 1/4 pounds carrots, shredded into ribbons
- 1/2 cup raisins
- Large handful of cilantro or parsley leaves, optional
- 2 to 3 tablespoons sesame seeds or hemp hearts, optional
- 1/41/2 teaspoon salt, optional
Instructions
- Shred Carrots Enthusiastically: Start by shredding fresh carrots into ribbons using a vegetable peeler or mandoline for those beautiful, long strands. Use caution with the mandoline to avoid injury.
- Prepare the Dressing: In a bowl, whisk together tahini, lemon juice, tamari, and a tiny bit of water. The mixture should feel creamy but not too thick. If it appears difficult to blend, add a1/2 teaspoon of water at a time until the desired smoothness is achieved.
- Mix Salad Ingredients: In a large bowl, place the carrot ribbons and drizzle the dressing over them. Toss the carrots until fully coated in the dressing, ensuring they look vibrant and appetizing. Remember that the longer you wait to serve, the softer the carrots may become, so enjoy this salad fresh!
- Add Fresh Toppings: Finish the salad with sesame seeds or chopped herbs like cilantro or parsley for added flavor and visual appeal. If preparing in advance, it is recommended to sprinkle the herbs just before serving to maintain freshness.
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate until just before serving to ensure the carrots remain crisp.
- Expert Tips: If the dressing turns out thicker than desired, gradually add water one1/2 teaspoon at a time until it reaches a smoother consistency. To brighten the flavors if the salad tastes flat, add a splash more of tamari or lemon juice. For ease, a food processor is perfect for quickly grating a large amount of carrots. If meal prepping, sprinkle fresh herbs just before serving to retain their color and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 234
- Sugar: 15g
- Sodium: 425mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
Recipe Tips
- If the dressing turns out thicker than desired, gradually add water one teaspoon at a time until it reaches a smoother consistency.
- When preparing ahead, keeping the dressing separate from the carrots ensures they stay crisp longer in storage.
- If the salad tastes a bit flat, a splash more of tamari or lemon juice can brighten the flavors significantly.
- For quick grating, a food processor makes the job easy and saves time when handling a large amount of carrots.
- If you’re making this salad for meal prep, sprinkle fresh herbs on just before serving to retain their flavor and color.
Serving Suggestions
Serve this tahini carrot ribbon salad chilled over a bed of fresh greens. Pair it with grilled vegetables for a light summer meal.
This salad works well with crunchy nuts for added texture. It can also serve as a vibrant element in a potluck spread.
Add a drizzle of extra tahini dressing for a finishing touch. A sprinkle of sesame seeds also complements the salad nicely.
Recipe variations
- You can use shredded red cabbage instead of carrots for a crunchier texture and an added pop of color.
- Add 1 teaspoon of ground ginger or 1 tablespoon of apple cider vinegar to your dressing for an extra flavor kick.
- Either swap the maple syrup for agave nectar or substitute raisins with chopped dates for a unique sweet taste.
- If you’re serving a large group, increase your carrot amount to 2 ½ pounds and double the dressing ingredients accordingly.
Save This Recipe!
How to Store?
To keep your tahini carrot ribbon salad fresh, follow these storage tips:
Refrigeration: Store in an airtight container in the fridge for up to 3 days. This method keeps the salad crisp.
Freezing: Wrap portions tightly in plastic wrap or aluminum foil, then place in a freezer bag. Freeze for up to 3 months. Thaw in the refrigerator before serving.
Separation: Keep dressing separate from the salad until serving to maintain crispness. This prevents sogginess from the carrots.
If you enjoyed this Tahini Carrot Ribbon Salad or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
