I’ve been making grated carrot salads for years. I love them especially in the winter and early spring. Dressed with plenty of lemon juice and fresh herbs they are a nice counterpoint to the heavier and sweeter flavors of the season.
This recipe makes a lot but I still love it the next day even though the seeds lose a bit of their crunch. But by all means, make less.
Carrot and Seed Salad with Herbs and Seeds
–inspired by Breakfast Lunch Tea by Rose Carrarini
3/4 cup sunflower seeds (or pumpkin seeds)
2 teaspoons oil & few pinches salt (to toast the seeds)
6-7 medium carrots, grated
1/2 cup (or more) chopped fresh herbs like chives, parsley, mint, cilantro etc.
3 tablespoons lemon juice, more to taste
scant 1 teaspoon sea salt, or to taste
1/2 teaspoon ground black pepper
3 tablespoons olive oil
Preheat oven to 350.
Toss the sunflower seeds with the a little oil and several pinches of salt and toast on a baking sheet for about 12 minutes, turning occasionally, until they are crisp and golden. Set aside to cool.
Place the grated carrots in a serving bowl with the herbs and the dressing ingredients. Toss well and add toasted seeds and taste adjust seasoning with more lemon and/or salt, if needed.