I’ve been eating this curried carrot slaw all summer and autumn and sharing it with friends too. It’s hugely popular – mix of creamy, sweet, crunchy, spicy, and tangy and it’s good for you. It’ll last for days in the fridge (though it’ll be gobbled up before then) and as the weather turns colder, I’m experimenting with adding in other root veggies – white turnips, kohlrabi, rutabaga etc. Give this one a try. It’s quick and easy and a brilliant side with everything!
In this photo, I’ve used a mix of different coloured carrots – yellow, orange and purple.
2 ½ cups grated carrots (or mix it up with up to one cup of other grated root veggies)
4 Tbsp vegan mayonnaise
2 Tbsp lemon juice (about 1/3 of a lemon)
1 Tbsp maple syrup
1 Tbsp curry powder
1 shallot minced
1-2 Tbsp raisins
1 – 2 Tbsp shelled pistachios (optional)
In a medium-sized bowl mix the mayonnaise, lemon juice, maple syrup, curry powder and minced shallot. Add the raisins and carrot and toss to combine. Serve topped with a few pistachios.