Curry Carrot Salad – Revamped

Salad doesn’t have to be lettuce-based. I know you wouldn’t expect any less than a revamping when it comes to already-flabberghasting recipes. The carrot salad recipe below is as easy on the eyes as it is on your waistline, even with its creamy curry vinaigrette.



For the salad:

4 cups grated carrots

2 cups sprouted beans

2 cups fresh pineapple, cut into pièces

1/2 cup dried cherries

1/2 cup leek, cut into small pièces

For the dressing:

1/2 cup cashew nuts

1/2 teaspoon organic tamari

1 tablespoon honey

1/2 cup unsweetened almond milk

2 teaspoons curry powder

Salt, to taste


1. Soak cashews for at least 1 hour before using. Drain (throw out soaking water).

2. Place shredded carrots, sprouted beans, pineapple, dried cherries and leek into a large bowl.

3. Put all ingredients for the dressing in a food processor (or powerful blender) and blend until homogeneous and creamy texture is obtained. Pour the dressing over the salad. Mix well.

4. Salad time! 🙂

*The stellar salad before being topped with wondrous toppings.*


Spring clean your god pods!!

Much love,


One Comment Add yours

  1. adanelz6 says:

    Love all the colors! I have never had sprouted beans, but looks great!

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