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Spiralized Carrot salad

This is a really quick salad or side dish to make. It can be easily doubled or tripled to serve large crowds or parties and it can be served hot, cold, or room temp! Serves 4
Course: dinner, lunch
Cuisine: American
Keyword: Dairy Free, Gluten Free, salad, Vegan


  • 12 oz Spiralized Carrots (Use a store-bought brand such as Trader Joe’s sold in the frozen food section or make your own)
  • 1 can chickpeas drained, and rinsed
  • 1 block tofu, firm
  • 1 handful fresh parsley and cilantro, chopped
  • salt and pepper to taste
  • Dressing: 2 parts Extra Virgin Olive Oil to one part White Balsamic Vinegar , One quarter teaspoon Dijon mustard (check label as some do contain dairy), Salt and Pepper to taste


  • To make the dressing mix all ingredients in a container and whisk until emulsified.
  •  To make the salad, cook the carrots in a large saucepan with a few tablespoons of water and steam until there still is a slight bite to them. The carrots should not be mushy or falling apart. When the carrots are done, cool, place into a serving bowl with the chickpeas, cilantro parsley.
  • Place the tofu on a plate, put another plate on top of the tofu. Place something heavy on top of the upper plate to press the tofu and remove the water from it. Press the tofu for about 30 minutes, then remove from plate and pat dry. Cut the block of tofu in half width wise and brush each side with coconut oil. Bake at 400° on a cookie sheet until the tofu is slightly browned and slightly crispy. Remove from oven, cut tofu into 1 inch diced pieces.