Sweet Emergency Vegan Curry Carrot Salad

What do you do when there’s a drop-in guest and you’ve got no veg but that rather forlorn looking bag of carrots and a cooking onion? That’s what this salad is for and what’s more, it’s vegan, and we are all part time vegans. Moreover, it’s another way to use that generic curry powder that I talked about when I made super fast and Easy Chicken Curry Salad.

Ingredients

3 large carrots

½ an onion

2 teaspoons mild, generic curry powder

⅓ cup dried fruit such as currants or raisins

⅓ cup nuts such as cashews or almonds

1 tablespoon vinegar

2 tablespoons oil

1 teaspoon sugar

Pinch salt

¼ tsp ginger

¼ tsp garlic powder 

Optional: 

⅓ cup Dried coconut flakes, or 3 tablespoons coconut milk powder

1 tablespoon fresh cilantro chopped

Method

Toast nuts and coconut, if using. Cool.

Peel carrots if you’re particular, but I want you to note that the outside is the most nutritious. In either case, wash them. Grate carrots and onion. Yes, grate onion–wear safety goggles or sunglasses if you must or if you've got one, use your food processor.

If fruits or nuts are large such as whole almonds, chop them. (You can use almost any type of dried fruit or nuts for this salad, that's the beauty of it.) Mix all ingredients. Done!!