Go Back Email Link
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.
Sacha Hirschfeld

Carrot Salad with Curry Maple Dressing

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4
Course: Salads, Sides
Cuisine: American, Vegan
Calories: 234
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

Make The Dressing:
  1. 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:
  1. 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.
  2. Transfer carrot ribbons to your favorite salad bowl and toss with a couple spoonfuls of the dressing. Add more as needed.
  3. 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.