| Prep | Cook | Ready in | Servings | |
| 15 min | 0 min | 15 min | 2 |
| 1 1/2 cup grated | Carrots |
| 1/2 cup | Tofu, regular, extra firm (cut into small blocks) |
| 1 1/2 tbsp | Maple syrup |
| 3 tbsp | Tahini |
| 1/4 cup | Lemon juice (or 2 tbsp apple cider vinegar) |
| 1 tsp | Curry powder |
| 1/2 tsp | Turmeric, powder |
| 1/2 cup | Raisins, seedless (sultana) |
| 1/4 cup | Pumpkin seeds (pepitas) |
| 1 pinch | Salt and pepper (to taste) |
1. Prep your slaw ingredients according to ingredient instructions. Grate carrots and cut tofu and add them to a medium-sized mixing bowl
2. Add your maple syrup, tahini, lemon juice, curry powder, turmeric, raisins, pumpkin seeds and salt and pepper to the mixing bowl with the carrot and tofu.
3. Toss the salad for 2-3 minutes until the carrots become infused with the liquid ingredients and the spices disperse and dissolve into the dressing. Taste test and adjust seasonings and ingredients to taste.
4. Eat right away for crunchy texture, or place in the fridge to chill for at least an hour for a softer more marinated flavour.
| Fruit | 1.2 |
| Meat Alternative | 1.4 |
| Vegetables | 1.3 |
Quick Tips:
If you are okay with meat, add shredded chicken or turkey instead of tofu (this also works for a Paleo option). Chickpeas also work nice in the slaw as well.
Nutritional Highlights:
Carrots
A half-cup serving of chopped carrot contains 1.8 grams (g) of fiber and 205 milligrams (mg) of potassium. Potassium is a wonderful electrolyte, making carrots a great option for kidney health and keeping your minerals balanced.
