Curry Carrot Salad with Sorghum Recipe - Clean Eating Magazine

Curry Carrot Salad 
with Sorghum

Carrots get a burst of flavor in this curried salad that includes gluten-free sorghum as the staple grain. Raisins and light coconut milk add a touch of sweetness to this vegetarian dish.
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Curry Carrot Salad with Sorghum image

Sorghum is a versatile grain. Try this breakfast recipe!

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 1 cup sorghum, rinsed (TRY: Bob’s Red Mill Gluten-Free Sorghum Grain)
  • 1 cup light coconut milk
  • 3 tbsp rice vinegar
  • 2 tbsp curry powder
  • 1/2 tsp chile powder
  • 2 cups shredded carrots
  • 1/2 cup unsweetened raisins
  • 1/4 cup chopped green onions
  • Sea salt, to taste

Preparation

  1. Cook sorghum according to package directions.
  2. In a large bowl, whisk together milk, vinegar, curry and chile. To bowl, add cooked sorghum, carrots, raisins, onions and salt and toss to combine. Serve chilled or at room temperature.

Nutrition Information

  • Serving Size: 1/4 of recipe
  • Calories: 307
  • Carbohydrate Content: 62 g
  • Fat Content: 6 g
  • Fiber Content: 7 g
  • Protein Content: 8 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 85 mg
  • Sugar Content: 18 g