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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Sorghum is a versatile grain. Try this breakfast recipe!
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
- Cook sorghum according to package directions.
- 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