Carrot Salad with Golden Raisins and Tahini

By Alysha Melnyk

Carrot salads are a popular dish at potlucks, BBQs, and family gatherings. I have tasted versions with pineapple added, cream based dressings, and vinaigrette dressings. This salad is a simpler, lighter version with only five ingredients. I found that using unsalted tahini as an easy dressing worked perfectly (and made me reminiscent of the carrot sticks and peanut butter snacks we received elementary school). The combination of just a handful of ingredients really plays up both the sweet and savory flavor profiles this salad has to offer. Enjoy! 

Ingredients (Makes One Serving, Easy to Duplicate)

1 Large Carrot, Peeled and Shaved 

2 Tablespoons Raisins of Choice, Soaked in Hot Water

Unsalted Tahini (*Tahini can be thinned if desired using a little bit of olive oil or water until consistency of preference is reached)

Himalayan Salt

Pepper

Carrot Salad with Golden Raisins and Tahini

  1. First, place your raisins in warm water to soak. This will soften the raisins and make them less chewy.
  2. Next, peel and shave your carrot using a peeler.
  3. Place carrot shavings on a serving plate.
  4. Top with drained raisins, unsalted tahini, few dashes of salt and pepper.
  5. Enjoy! 

Alysha Melnyk is the Founder and Content Creator of The Kitchenologist©, a food blog dedicated to healthy eating and kitchen experiments. Alysha combined her background in biology with her passion for making food delicious, eye-catching, and accessible. When she’s not cooking in the kitchen or dreaming up a recipe, Alysha works full time as an Implementation Manager at ECRI, an international medical nonprofit located in suburban Philadelphia that is dedicated to improving patient safety worldwide. Alysha finds her many career passions revolve around the power of knowledge and that equipping people with the right tools and resources will help them make better informed decisions.