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Plant Based Quick Carrot Raisin Salad


  • 2 tablespoons lemon juice
  • 2 tablespoons coconut aminos
  • 1 tablespoon tahini (or sunflower butter)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon 100% pure maple syrup
  • 1/4 teaspoon salt
  • 3 cups grated carrots (no need to peel / 300 g)
  • 1/3 cup raisins (50 g)
  • 1/2 tablespoon poppy seeds


  • In a medium-size mixing bowl, add the lemon juice, coconut aminos, tahini (or sunflower butter), apple cider vinegar, maple syrup and salt. Whisk until completely smooth.
  • Add the carrots, raisins and poppy seeds and toss together until everything is evenly coated with the dressing. Eat just like this.


For a delish sandwich to eat this with, make up this bad boy right here. This is the one in the last two photos below.