Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Plant-Based

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.

Get access to everything we publish when you sign up for Outside+.

None

Sorghum is a versatile grain. Try this breakfast recipe!

Servings
4
Prep Time
15 min
Cook Time
45 min
Duration
60 min

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
  • Cholesterol Content 0 mg
  • 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
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g