Categories: August2012, Carrots, Healthy, SBF, Vegan

Ingredients

• Spicy Pepper Carrot Salad (His)
• 4 medium carrots, shredded or shaved
• 3 stalks of celery, shaved or finely chopped
• 3/4 cup flat leaf parsley, finely chopped (including stems)
• 1/4 cup roasted/salted cashews, chopped
• 2 Tbsp raw shelled hemp seeds
• 1 heaping Tbsp tahini
• 1 tsp extra virgin olive oil
• 1 tsp maple or agave syrup
• 5 dashes fine black pepper
• 3-4 dashes cayenne powder (to taste for heat)
• 2-3 Tbsp fresh lemon juice
• 1/8 tsp fresh lemon zest
• salt to taste - a few pinches for me
• Optional: smoky chili powder to taste (or a few splashes liquid smoke)
• Sweet and Sassy Carrot Salad (Hers)
• 4 medium carrots, shredded or shaved
• 3 stalks of celery, shaved or finely chopped
• 1 cup flat leaf parsley, finely chopped (including stems)
• 2-3 Tbsp raisins, organic
• 2 Tbsp raw shelled hemp seeds
• 2 tsp tahini
• 2 tsp maple or agave syrup
• 4 dashes fine black pepper
• 1-2 dashes cayenne powder (to taste for heat)
• 3 Tbsp fresh lemon juice
• 1/8 tsp fresh lemon zest
• salt to taste - a few pinches for me
• Optional: 1/2 cup sweet onion, chopped or 1/2 cup apple, finely chopped
• Also: avocado, sliced for garnish

Directions

1. Clean your veggies well – scrub your carrots clean to remove any residue.

2. Shave, shred or grate your celery and carrot. Chop up your parsley and zest your lemon. Toss all these veggies with the lemon juice and pepper.

3. Add in the seeds and any other ingredients – depending on which version you are making. Toss well.

4. Place the salad in the fridge to chill and marinate for at least an hour. Store covered and eat within 1-2 days.

5. Serve with avocado and fresh lemon slices + fresh black pepper on top.

Email to a friend | Print this recipe | Back