Spiced Carrot Salad with Pumpkin Seeds

Are you that annoying person in class munching on carrots? Crunch, crunching away while the prof is lecturing.Chopping your jaw down on those orange nubbins? Crunch crunch crunch.... crunch... Please just stop, I can't hear what the prof is saying...I can hear inbetween crunches.... I can't hear my friend next to me.... I can't even hear my own thoughts!!!!!!! CRUNCH CRUNCH.

Not you? Okay... that is totally me. I admit I am a carrot munch cruncher. BUT I know I am not alone.


But need a break from your crunching? Make a carrot salad instead where the crunch factor is cut down to minimum.



Spiced Carrot Salad with Pumpkin Seeds
Time: 10 mins.                 CPS: $0.75                      L of D: Undergraduate

• 2 large Carrots Shredded (I used my leftover heirloom carrots from this recipe )
• 1/4 cup of Pumpkin Seeds toasted (look here on how to toast nuts) you can use any crunchy nut
• 1 Tsp of Apple Cider Vinegar
• 1 Tsp of Cinnamon
• 1/2 tsp of Paprika
• 1 Tsp of Honey (omit if you like salads a little more acidy)
• Pinch of Nutmeg
• Pinch of Cayenne Pepper (OPTIONAL!)
• 1 Tsp of Olive Oil

Shred carrots. Toast your nuts.

Mix all other ingrediants in a bowl. Add carrot and nuts.

DONE. Wowzers.