by Sarah Steimer
- 3 cups julienned carrots – OR – I just shredded the carrots (as long as you don’t have a fine grater)
- 1 cup raisins
- 1/4 cup sunflower seed meat – OR – pumpkin seeds
- 1/3 cup tahini
- 1-2 teaspoons curry powder
- 1/4 cup lemon juice
- 2 tablespoons maple syrup
- pepper, to taste
In a small bowl, whisk together the tahini, curry powder, lemon juice, maple syrup and pepper. Set aside.
Toss together the carrots, raisins and seeds. Add the dressing a little at a time until it is coated to your preference (I used it all).
Serve chilled. Makes about a week’s worth of regret-free lunches.
Recipe adapted from: The Family Kitchen