Recipe for a vegan, spiralized Purple Carrot Salad with an Almond Dressing. Perfect side dish and great to bring to BBQs as well!
This Purple Carrot Salad with an Almond Dressing is the perfect side dish and great to bring to BBQs too! It’s a real eye catcher. The carrots are still crunchy and the dressing is sweet with a light taste of marzipan. I’ve added some additional Cashew Parmesan on top and it was so good!
I simply had to buy these beautiful purple carrots when I saw them in the store. They look so fancy in the salad! Have you tried them yet? In my opinion they taste a tiny bit sweeter than regular carrots.
Purple Carrot Salad with an Almond Dressing
Ingredients
- 3 purple carrots
- 1 tablespoon almond butter
- 1 tablespoon water (see notes)
- 1/2 teaspoon lemon juice
- 1/4 teaspoon salt
- Homemade Cashew Parmesan (optional)
Instructions
- Peel the carrots and spiralize them, and put them in a large bowl.
- Mix the almond butter with the water, lemon juice and salt until smooth and pour it over the spiralized carrots.
- Let the carrots marinate for about half an hour before serving them.
- Top with Cashew Parmesan if you want!
Notes
I used my Spiralizer for the carrots, but you could also use a Julienne Peeler.
Nutrition
Should you be making this Purple Carrot Salad, I’d love to hear how it went! Write me a comment or post a picture on instagram and tag me via @elephantasticvegan to make sure I’ll see it ^.^
Leah
Saturday 25th of July 2015
This was a nice, easy dish. I julienned my carrots the traditional way, so they weren't curling curling around my fork, but they were still good. The sauce was yummy. It may have been the type of almond butter I used, but even after mixing it with water, I wasn't able to pour it - I had to scoop it. It was probably closer to a paste than a sauce. It was still good! But next time I'll use more water. Thanks so much for posting!
Bianca
Saturday 25th of July 2015
Hi Leah! Thank you so much for your feedback! I'm so glad you liked it. I think the amount of water the almond butter needs to get saucy depends on the brand, like you said, and if the almond butter was stored in the fridge or not. I'll add that to the notes of the recipe!
Spiral Veg
Thursday 16th of July 2015
Thanks for this idea - i saw purple carrots at the market last weekend and wondered what would be a good way of preparing them.
Bianca
Friday 17th of July 2015
So glad you like it! :)
Meg @ Noming thru Life
Thursday 9th of July 2015
Okay, I have to tell you about my super blonde moment that happened for a quick second because I feel like you'll understand and not judge me. When I saw your photo online (before coming to the blog) I was like, wow how would dye carrots? Ahhhhhh! Go ahead laugh, it's soooo bad I know! Right, so I completely and utterly realize there are different colored carrots in the world. I just happened to completely fail at life for that quick minute. But now that all is right again, what a simple and lovely dish you've made. Haha, oh boy.
bianca
Thursday 9th of July 2015
Meg :D hah, don't worry! I think it's quite funny! Thank you so much for sharing it with me <3 At the supermarket I was like "Woaaah..purple carrots... I need those!" I simply can't resist different-colored veggies.
By the way I think it may even work coloring regular carrots - perhaps with beet juice? I really think this could work! I'll have to try it, this would be hilarious.
Natalie @ Feasting on Fruit
Monday 6th of July 2015
This is totally one of those recipes that looks stunning and super impressive but is actually really easy to make, my favorite type of recipes :) Thanks to Bianca's amazing recipe-creating mind and the beauty of purple carrots <3
Chelle Regan
Monday 6th of July 2015
Your blog is so beautiful.
bianca
Monday 6th of July 2015
Thank you so much dear!