Tangy Grated Carrot Salad with Pumpkin Seeds and Easy Dressing

"Tangy Grated Carrot Salad with Pumpkin seeds is super easy to make, it’s cheap, keeps well, and is very healthy."
-- @allweeat-com

Recipe Intro From allweeat-com

This Grated Carrot Salad is studded with crunchy pumpkin seeds and a tangy dressing. Enjoy this for lunch or serve it alongside chicken for dinner.

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  • Recipe Card
Prep time 12mins
Cook time 3mins
Serves or Makes: 6

Recipe Card


  • 9 large carrots, shredded
  • 4 stems green onion, sliced thin
  • 1 cup fresh parsley, chopped
  • 3/4 cup pumpkin seeds, toasted
  • 1/4 cup olive oil
  • 1 clove of garlic, minced
  • 2 teaspoon Dijon mustard
  • 2 tablespoon apple cider vinegar
  • 1/2 lemon, juiced
  • 1 teaspoon honey or agave
  • 3/4 teaspoon salt


  • Step 1

    Using a small fry pan or cast iron skillet, heat pumpkin seeds on medium heat until they start to pop and turn brown. Set aside and allow to cool while preparing the rest of the salad.

  • Step 2

    Whisk all dressing ingredients together in a small bowl.

  • Step 3

    Add salad ingredients to a large bowl.

  • Step 4

    Drizzle dressing on top and toss well to coat.

  • Step 5

    Taste and add a squeeze of lemon or a bit more salt if desired.

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