Description
A fresh and crunchy shredded carrot salad enhanced with a creamy garlic dressing and crunchy pumpkin seeds, perfect as a light side dish or healthy snack.
Ingredients
Scale
Dressing
- 2 tablespoons mayonnaise
- 1 tablespoon sour cream
- 1 clove garlic, minced
- 1 teaspoon rice vinegar
Salad
- 3 large carrots, peeled and shredded
- 2 tablespoons pumpkin seeds, chopped
- Salt and pepper, to taste
Instructions
- Prepare the dressing: In a small bowl, combine the mayonnaise, sour cream, minced garlic, and rice vinegar. Mix well until smooth and set aside.
- Shred the carrots: Peel the carrots and shred them finely using a grater or food processor. Place the shredded carrots in a larger mixing bowl.
- Mix the salad: Pour the prepared dressing over the shredded carrots. Toss thoroughly to ensure the carrots are evenly coated with the creamy dressing.
- Add pumpkin seeds: Sprinkle the chopped pumpkin seeds over the salad and gently fold them in to distribute evenly.
- Season and serve: Add salt and freshly ground black pepper to taste. Mix once more and serve immediately or chill in the refrigerator for 10-15 minutes for a cooler salad.
Notes
- For extra crunch, toast the pumpkin seeds lightly before adding them.
- Adjust the amount of garlic according to your preference for pungency.
- This salad can be stored in an airtight container in the refrigerator for up to 2 days.
- For a dairy-free alternative, substitute sour cream with a vegan version and mayonnaise with a plant-based mayo.
