Curry Carrot Salad

Carrots are one of the lowest costing vegetables available, which makes it one that I purchase often.  It's great as a snack or incorporated in many recipes.  When it's raw, it's best if you chew it thoroughly which grating helps with.  If you think you don't like the taste of cooked carrots, try parboiling or blanching it.
The following recipe includes raw carrots.  I found a tahini curry dressing recipe online somewhere and this is my take on it.  It seemed like an odd combo, but it is actually one of my favorite dressings.  I find that it works best with something sweet.  I've put it on top of arugula and chopped peaches, for example.  Currants or raisins would be a good addition.

Curry Carrot Salad

1 ½ carrots

1 apple

A few handfuls of spinach, chopped

¼ c tahini

¼ c fresh lemon juice

1 tsp curry powder

Splash of bragg’s liquid aminos

Dash of garlic powder

Grate the carrots.  Dice or grate the apple (I like slicing the apple to the core in several cuts horizontally and vertically, then slicing off the flesh from the core).  Chop the spinach (optional).  Mix the tahini, curry powder, bragg’s, and garlic powder, lemon juice, with a little bit of water to make it a little thinner so it can be tossed thoroughly through the salad.  Mix all ingredients together in a large bowl.