Carrot Cilantro Salad with Pumpkin Seeds and Ginger Peanut Dressing

Truly, if you lived next door I’d bring you this salad. Carrot Cilantro Salad with Pumpkin Seeds and Ginger Peanut Dressing

Perfect with grilled shrimp or chicken for a busy weeknight, or a delightful and flavorful side for your grilling or slow cooked weekend.  Lush, gorgeous color and mouthwatering flavor.  A little summer sunshine on a plate.

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Carrot Cilantro Salad with Pumpkin and Sesame Seeds in a Ginger Peanut Dressing

Serves 4 – 6

Ingredients

4 cups shredded organic carrots

½ -3/4 cup cilantro leaves

¼ cup pumpkin seeds, raw or roasted

2 tablespoons sesame seeds, white or black

Dressing

¼ cup extra virgin olive oil (I use California Olive Ranch Everyday Fresh EVOO)

¼ cup raw honey (I buy local raw honey)

2 tablespoons unseasoned rice vinegar

1 tablespoon creamy organic peanut butter

¼ -1/2 teaspoon of Thai Kitchen Roasted Red Chili Paste or a dash of Sriracha

2 teaspoons finely chopped fresh ginger (or more if you love ginger)

1 small clove garlic, peeled and smashed

A squeeze of fresh lime juice

Salt and fresh ground pepper to taste Directions

Directions

Puree dressing ingredients in a small food processor or blender and then season to taste with salt and pepper.  If the dressing feels too thick, add a tablespoon of cold water.

In a medium to large bowl, toss together the shredded carrots, cilantro leaves and seeds.  Gently toss the carrot mixture with just enough dressing to coat the carrots.  You don’t want the carrots swimming in dressing.  Reserve remaining dressing for a marinade for shrimp or chicken, or another salad.

Pour onto a large platter and garnish with additional cilantro and seeds.

The salad ingredients can easily be adjusted to your tastes.  A little more red chili paste or hot sauce or a little less ginger, however you prefer.  Pair with grilled shrimp or chicken for a one dish meal.