Curried carrot salad


3 carrots
1 16-oz can of chick peas, drained
1 tbsp tahini (or yogurt, or mayonnaise)
1 tbsp white wine vinegar (or vinegar of your choice)
1 tsp garam masala powder (or cumin)
1 tsp harrissa powder
black sesame seeds (optional)

1. Cut the carrots into thin noodles. You can use a peeler, a mandolin, or a sharp knife.
2. Bring a pot of water to full boil. Add carrots and boil them for 1-2 minutes until they just begin to soften. Drain.
3. Whisk the tahini, vinegar, garam masala, and harrissa until creamy.
4. Toss carrots and chick peas well in the dressing.
5. Top with sesame seeds.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s