Shredded Carrot Salad with Pumpkin Seeds
A fabulous fall side dish with shredded carrots, a creamy tangy dressing, and pumpkin seeds.
Servings: 4
Ingredients
- 2 tablespoons mayo
- 1 tablespoon sour cream
- 1 clove of garlic minced
- 1 teaspoon rice vinegar
- 3 large carrots
- 2 tablespoons pumpkin seeds chopped
- Salt & pepper to taste
Instructions
- Make the dressing by combining mayo, sour cream, garlic, and rice vinegar. Set aside.
- Chop pumpkin seeds into smaller pieces. Set aside.
- Peel (I just use a potato peeler) the carrots and then use a grater or food processor to shred them. In a bowl, mix the shredded carrots, dressing, and pumpkin seeds. Add salt and pepper if desired. Serve immediately.
Notes
- I used salted pumpkin seeds, unsalted work too.
- Serves 4 as a side dish.
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