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.

Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.


Sorghum is a versatile grain. Try this breakfast recipe!

Prep Time
15 min
Cook Time
45 min
60 min


  • 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


  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