CARROT RAISIN SALAD RECIPE requires the ingredients which are very simple & all easily available in any Indian Kitchen. The raisins, tahini and carrots combine together to create an absolutely yummy dish. Tahini is a paste made from sesame seeds and is easy to make at home. No store-bought tahini is required.

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1 CARROT RAISIN SALAD RECIPE – Best for Lunch & Dinner

1.1 Ingredients for CARROT RAISIN SALAD RECIPE

1.2 Directions for CARROT RAISIN SALAD

CARROT RAISIN SALAD RECIPE – Best for Lunch & Dinner

Recipe by VEG RECIPE BOOKCourse: SaladsCuisine: IndianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking timeminutes

Calories

300

kcal

Ingredients for CARROT RAISIN SALAD RECIPE

•   3 cups shredded carrots
•   1 cup homegrown vegetable sprouts (such as alfalfa, clover,
radish)
•   2 tablespoon finely chopped mint
•   ¼ cup soaked cashews, chopped
•   3 tablespoons raisins (kishmish)

Tahini Dressing
•   1 cup white sesame seeds or 4 tablespoons homemade tahini
•   ½ cup water
•   4 dates, seedless
•   2 tablespoons lemon juice
•   1 tablespoon powdered jaggery
•   ¼ green chili
•   ½ teaspoon rock salt
More recipe: https://www.vegrecipebook.in/mutton-tikka-recipe/

Directions for CARROT RAISIN SALAD

To prepare tahini, add sesame seeds to a saucepan over medium heat and toast,
stirring constantly until the seeds become fragrant and very lightly coloured (not brown), 3 to 5 minutes. Careful, sesame seeds can burn quickly.
Once sesame seeds have completely cooled, add them to a small blender and blend until
a paste forms, about 30 seconds. The tahini should be extra smooth, not gritty.
To prepare the tahini dressing, place 4 tablespoons of this homemade tahini into a blender, along with water, dates, lemon juice, jaggery, chili and salt. Blend until smooth.
Place the carrots, sprouts, mint, cashews and raisins to a large mixing bowl. Mix well. Pour the tahini dressing on top and serve.

Notes

What are vegetable sprouts?
Vegetable sprouts are the most concentrated forms of living foods. When you soak and germinate seeds of vegetables, after 3-5 days, a white tail emerges from them. The seed, along with the tail are called vegetable sprouts. The easiest ones to grow in India are alfalfa, clover, radish and fenugreek.
When you apply water to seeds, the seed absorbs the water and swells to at least twice its size. Not only does it swell in size, but it also swells in nutritional content. Sprouts are 10 to 30 times more nutritious than the full grown vegetable. They are plants in their baby stage. At this stage, they have the greatest
concentration of nutrients than at any other point in their life. They are able to release these nutrients into our bodies because of their delicate cell walls.
This makes sprout a true “super food”. They are one of the most LIVING FOODS in nature. Living foods are foods that create new life when planted. That small radish sprout has the life-force to grow a full-grown radish out of itself. This life-force is transferred to your
body when you consume them. Think about this, when you eat a sprout, you are eating the life-force energy that is needed to create a full grown healthy plant.
Sprouts have been used as a health food throughout history. The Chinese have been using bean sprouts for centuries, since 3,000 BC to be exact, and swear by their healing properties. During world War II, sprouts were eaten as a source of protein.
Even Lord Jesus, in the Essene Gospel of Peace, recommends sprouting and explains how to make sprouted bread (also called Essene bread).
However, in India, people only know about lentil or bean sprouts. Barely anyone knows about vegetable sprouts. I learnt the concept of vegetable sprouts from
Hippocrates Health Institute, where they are curing even third and fourth stage cancers by putting people on a raw food diet rich is vegetable sprouts.