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)
- ½ teaspoon lemon juice
- ¼ 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 ^.^
Lucie Javorska says
Those carrots look so pretty! I hope I can find them at the farmers market :) And the almond dressing is a great idea! Thanks for the recipe.
bianca says
Oh yes, I really liked that purple color too! Good luck, I hope you'll find them. I like those purple ones even more than regular carrots :D
Anna says
this is so cool!!! I've never seen purple carrots :)
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bianca says
Thanks Anna! It was the first time I worked with purple carrots and I was not disappointed - quite the opposite :)
Rebecca @ Strength and Sunshine says
One fantastic side! I love my purple produce (I think it's the best!) Purple Sweet potatoes, cauliflower, kale, asparagus, CARROTS! All good!
bianca says
Oh that sounds wonderful Rebecca! I wish I'd have a garden :) Purple sweet potatoes and asparagus sounds so intriguing! I've never seen those in purple.
Chelle Regan says
Your blog is so beautiful.
bianca says
Thank you so much dear!
Natalie @ Feasting on Fruit says
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
Meg @ Noming thru Life says
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 says
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.
Spiral Veg says
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 says
So glad you like it! :)
Leah says
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 says
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!