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Carrot Salad With Almond Butter Dressing

This is a delicious, quick & easy recipe the whole family will love! Great for picnics, camping, lunches and super versatile. Simply enjoy the salad like this, as a side or create easy grab-n-go wraps using collard greens, rice paper, nori or tortilla wraps.
Prep Time 20 minutes
Servings 4

Ingredients

FOR THE CARROT SALAD

  • 10 medium organic carrots
  • 1/2 cup raisins
  • 1/4 cup pumpkin seeds
  • 1/4 cup sunflower seeds
  • 2 tbsp hemp seeds shelled
  • 1/2 cup minced fresh cilantro

FOR THE ALMOND BUTTER DRESSING

  • 1/2 cup raw creamy almond butter
  • 2 tablespoons coconut aminos
  • Juice of 2 Limes
  • 2 teaspoons maple syrup
  • 1/2 " piece of ginger optional
  • 2 tbsp almond/coconut milk optional

Instructions

  • If your food processor has a shredding blade - this is the quickest way. Simply wash and cut the ends of the carrots and shred away! Or get old school and grate them by hand :P
  • Place shredded carrots in a large bowl. Next add raisins, all seeds and chopped fresh cilantro, mix well. Set aside.
  • In a blender combine all of the dressing ingredients and blend until smooth and creamy. Pour over the shredded carrots and mix until fully coated.
  • Enjoy right away or place in the fridge for couple hours to enhance the flavours.

Notes

Store in the fridge for up-to 2 days.