Sanivan Raw Curry Plantain Salad

Sweet, tangy, gently spiced — a surprising “wow” in every bite

As winter slowly loosens its grip, something subtle begins to shift inside us. Even in mid-February — when snow may still blanket the ground — the body starts to remember what it feels like to be alive in spring. There’s a quiet craving for freshness, lightness, and renewal.

For me, that often shows up as a desire to eat something raw.

But let’s be honest: a straight-up cold salad can feel a little too drastic when the air is still sharp and the days are short. This is where balance matters. We don’t need to shock the system — we need to coax it awake.

This Raw Curry Plantain Salad does exactly that.

It brings together the vitality of raw ingredients with the warming, grounding comfort of curry and ripe plantain. The flavor combination — sweet, tangy, and gently spiced — is unexpectedly delightful. It’s the kind of dish where the first bite stops you for a moment. Soft plantain, bright lime, aromatic curry… always a wow.

Why this salad works right now

Raw, but not cold – gentle enough for winter-weary digestion
Warming spices – curry offers heat and circulation without heaviness
Grounding sweetness – ripe plantain brings softness and calm
Mineral-rich nourishment – dulse flakes provide iodine, protein, and trace minerals

It’s vibrant, comforting, and alive — the kind of dish that reminds you how good simple food can feel.

Ingredients

Main Ingredients

2–3 ripe plantains
2 tablespoons dulse flakes
1 bunch scallions
1 handful fresh cilantro

Dressing Ingredients

1 tablespoon curry muchi powder
2 tablespoons olive oil
2 tablespoons fresh lime juice
Optional, you can add a bit of maple syrup to balance the tanginess

Instructions

Cut the plantains in halves or quarters lengthwise, then slice them thinly.

Chop the scallions and cilantro.
In a separate bowl, mix together the dressing ingredients until well combined.
Pour the dressing over the plantains, scallions, cilantro, and dulse flakes.
Gently toss everything together and let the salad sit for a bit to allow the flavors to blend.

Hint: This salad gets even better on day two, once the sweet, tangy, curry-spiced flavors have had time to fully mingle — somehow, the wow just deepens.

This salad pairs beautifully with other light raw dishes or stands on its own as a nourishing meal that doesn’t feel austere. It’s the kind of food that supports the body’s natural transition — helping us move gently from hibernation toward renewal.