This crunchy Carrot Salad with Curry Maple Dressing is quick, inexpensive, and loaded with appetite inducing flavors!

This vegan salad would be great salad base instead of traditional greens or alongside your favorite main.

Try this recipe with my Baked Walnut and Za’atar Crusted Goat Cheese Balls or Medjool Date and Granny Smith Apple Meatballs.

A large white plate full of multicolored carrot ribbons; orange, purple, red, and white. — Simple carrots ribbons prepped and ready to go!

A bowl rainbow carrot salad tossed in a simple yet complex dressing. A few sprigs of green parsley are used as garnish. — I do suggest using larger carrots for this recipe because they yield wider ribbons.

Grabbing the first forkful. — I use pistachios in this recipe but feel free to use whatever nut you have on hand.

Glistening vegetable ribbons with thinly sliced roast beef. A few sprigs of green parsley and one pistachio top the mound of ribbons. — Crunchy carrot ribbons are a nice switch up for your salad!

An aerial photo of a large white plate of vibrant carrot salad, thinly sliced roasted beef, and a tidy scoop of rice. — Curry Maple Dressing is an unexpected and welcomed flavor combo for this salad.

WHERE CAN I FIND THE INGREDIENTS FOR CARROT SALAD WITH CURRY MAPLE DRESSING?

I can confirm Trader Joe’s has all of the ingredients for this easy salad recipe.

A closeup of a forkful of Carrot Salad. Orange, yellow, red, purple, and white hued carrots are shaved into ribbons and can be seen wrapping around a fork.

Carrot Salad with Curry Maple Dressing

Sacha Hirschfeld

Crunchy and sweet carrot ribbons tossed in a simple yet complex dressing. This Curry and Maple Dressing is deep and earthy; savory and sweet; bright and zesty; all at once.

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Prep Time 10

Cook Time 5

Total Time 15

Course Salads, Sides

Cuisine American, Vegan

Servings 4

Calories 234 kcal

Equipment

1 medium bowl
1 whisk
measuring spoons
1 vegetable peeler
1 large salad bowl
salad servers

Ingredients

Salad

¾ lb carrots shaved into ribbons
2 tbsp pistachios may sub pecans, hazelnuts, walnuts, pumpkin seeds, whatever you like

Curry Maple Dressing

1 tsp curry powder
¼ tsp cinnamon
½ tsp kosher salt
1 tbsp Dijon mustard make it a heaping tbsp
2 tbsp apple cider vinegar or red wine vinegar
2 tbsp pure maple syrup
4 tbsp extra-virgin olive oil

Instructions

Make The Dressing:

In a medium bowl, whisk all ingredients together (except for the olive oil). Slowly drizzle in olive oil while whisking constantly, until emulsified. Set Aside.

Make The Salad:

Shave carrots into ribbons using a simple vegetable peeler. I find it best to apply a little pressure at the top and continue in one simple stroke.
Transfer carrot ribbons to your favorite salad bowl and toss with a couple spoonfuls of the dressing. Add more as needed.
Top with toasted pistachios (or whatever nut you prefer).

Notes

HOW TO STORE THE CURRY AND MAPLE DRESSING:

Store dressing in an airtight container in the fridge for up to 5 days.

Keyword Quick Recipe, Salad Dressing, Simple recipe, Vegan, Vegetarian

Carrot Salad with Curry Maple Dressing

WHERE CAN I FIND THE INGREDIENTS FOR CARROT SALAD WITH CURRY MAPLE DRESSING?