This salad is a bright, light salad. The seed part is sunflower seeds, but the recipe gives the option for pumpkin seeds, as well, which I bet is just as good. I’ve been into slaw-type salads lately, like this toasted walnut cole slaw salad I made a while back. I think I like the fact that you can mix in the dressing, without having the salad get all wilted and nasty a few hours later. It’s the leafless, ultra crunchy salad that has me coming back for more. My broccoli crunch salad does that trick too.
This recipe came from the cookbook Breakfast, Lunch, Tea: The many little meals of Rose Bakery. I was inspired to buy and cook from it from 101 cookbooks blog. Heidi has a little sister site that’s a little cookbook community, focusing on cooking and sharing experiences from a selected cookbook for two months. I loved the idea, and couldn’t wait to start the cooking experience. I’ve already bookmarked a handful of recipes in this book that I can’t wait to try – and will definitely be posting on my site!
Ingredients – Recipe adapted from Breakfast, Lunch, Tea: The many little meals of Rose Bakery cook book.
1 cup toasted sunflower or pumpkin seeds
8 medium carrots, grated
1 handful of chives, chopped
Pinch of salt
For the Dressing
1/2 cup fresh lemon juice
1 tablespoon cane sugar
3 tablespoons of olive oil, or sunflower oil
1 teaspoon salt
1/2 teaspoon ground black pepper
In a large mixing bowl, mix the dressing with the shredded carrots (add more salt, lemon juice, or sugar, according to taste). Add chives and seeds and mix together. Serves 6.