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Enjoy the flavours of fall in this beautiful raw salad featuring Ontario carrots. Can easily be served as a meal all on its own or as a delicious side dish!

Raw Carrot Salad with Turmeric Dressing
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  • Salad Ingredients
  • 4 Ontario carrots, medium, washed, peeled
  • 1/4 purple cabbage, small
  • 1 cup edamame, frozen and cooked per packet instructions
  • Bunch of cilantro (40 g) with stems, washed and finely chopped
  • Bunch of mint leaves (20 g), washed and finely chopped
  • Dressing Ingredients
  • 1/4 cup tahini
  • 2 cloves garlic, small, peeled
  • 1 lemon, medium, juice
  • 1/4 tsp sea salt
  • 1/2 tsp turmeric
  • 2 tbsp water
  • 1/2 tsp black pepper, coarse


  1. Salad Instructions
  2. Begin by boiling the edamame according to packet instructions.
  3. Meanwhile, wash and prep all the vegetables and herbs. Make sure the herbs are dry before chopping.
  4. In a large bowl, grate the carrots and set aside. If using a food processor, use the "medium" grate plate for this.
  5. Slice the cabbage in four medium chunks. Add one chunk (1/4 cabbage) to a food processor and pulse 3-4 times. Be careful not to over-process. Wash the cabbage thoroughly and make sure it's dry.
  6. Combine the cabbage with carrots and add herbs. Use your hands to mix the ingredients. Place in the fridge and begin the dressing.
  7. Dressing Instructions
  8. In a small blender, add all the ingredients except black pepper.
  9. Blend until a creamy consistency is achieved.
  10. Stir in the black pepper and store in an airtight container in the refrigerator until time to serve.
  11. When you're ready to serve, pour the dressing over the salad and mix to combine well.

Recipe developed for Produce Made Simple by Shahzadi Devje RD CDE MSc
Award-winning Dietitian, Certified Diabetes Educator

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