I was first introduced to carrot salad by Bea and Orangette and then, I found other carrot salads to try like this one.
I really like carrot salad, it is easy to make and really delicious too.
Recently I bought a cookbook written by the owner of the Rose Bakery called "Breakfast Lunch Tea".
Inside there was a recipe for "Carrot and Seed Salad"
The recipe calls for chives but I didn't want to buy the large amount that the market was selling, so I didn't add it to the salad.
Still, I think it was quite tasty.
Here is what I did: makes about 6-1/4 cup servings
2 large carrots, shredded
2 handfuls of sunflower seeds, heated in 150C (300F) oven then cooled
zest of the lemon
1/4 cup lemon juice (about one small lemon)
several grinds of fresh black pepper
1/2 teaspoon sugar
1 tablespoon oil
After shredding the carrots in a food processor, mix the dressing and toss to coat.
Add the cooled seeds and toss again.
NOTES: the original recipe suggests using either sunflower or pumpkin seeds, since I had sunflower seeds in my freezer that is what I used.
There are other recipes (like scones) that I can't wait to try.