Carrot Salad recipe that adds sunflower seeds and lemon. Perfect for a potluck or picnic, or BBQ. This carrot salad has a lemon scented dressing and toasted sunflower seeds instead of the usual raisins.
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This is a carrot salad recipe is vegan and vegetarian, plus healthy, and nutritious. Love the orange of the carrot and the toasted nut flavor. I toast the sunflower seeds in a pan, you can also toast them in the oven. You can also use pumpkin seeds, sometimes called pepitas.
Carrot Salad Recipe adapted from Rose Bakery
8 carrots finely grated in food processor
1 cup pumpkin or sunflower seeds toasted
1/2 cup chopped chives or scallion greens
1/2 cup lemon juice – its ok to use bottled juice
3 tablespoons canola oil
1 tablespoon super fine sugar
salt & pepper for dressing
Grate the carrots, and toast the seeds, combine carrots and seeds in a bowl with the chives.
Whisk the lemon juice with the sugar and some salt and pepper. Its best if the lemon juice is warm, so the sugar dissolves well. Mix in the oil to complete the dressing.
Pour the dressing over the salad and toss. If too much dressing collects in the bottom, you might want to pour off some of the dressing, saving it for some other food project.
Taste and add salt and pepper to suite your taste. Be careful with the salt, you can’t undo too much salt.
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