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Carrot Cilantro Salad with Pumpkin Seeds and Ginger Peanut Dressing

Carrot Cilantro Salad with Ginger Peanut Dressing and Pumpkin Seeds

It’s Wednesday and it’s already been a whirlwind of a week.   I don’t want you to think I’ve forgotten you, so I thought I’d drop by and deliver this lovely little salad.  Truly, if you lived next door I’d bring you this salad. 🙂

Perfect with grilled shrimp or chicken for a busy weeknight, or a delightful and flavorful side for your grilling or slow cooked weekend.  Lush, gorgeous color and mouthwatering flavor.  A little summer sunshine on a plate.

Carrot Cilantro Salad with Ginger Peanut Dressing and Sesame and Pumpkin Seeds

More deliciousness posting soon!

Delicious Wishes and Loads of Love,

Karista

Carrot Cilantro Salad with Pumpkin and Sesame Seeds in a Ginger Peanut Dressing

Serves 4 – 6

Ingredients

4 cups shredded organic carrots

½ -3/4 cup cilantro leaves

¼ cup pumpkin seeds, raw or roasted

2 tablespoons sesame seeds, white or black

Dressing

¼ cup extra virgin olive oil (I use California Olive Ranch Everyday Fresh EVOO)

¼ cup raw honey (I buy local raw honey)

2 tablespoons unseasoned rice vinegar

1 tablespoon creamy organic peanut butter

¼ -1/2 teaspoon of Thai Kitchen Roasted Red Chili Paste or a dash of Sriracha

2 teaspoons finely chopped fresh ginger (or more if you love ginger)

1 small clove garlic, peeled and smashed

A squeeze of fresh lime juice

Salt and fresh ground pepper to taste Directions

Directions

Puree dressing ingredients in a small food processor or blender and then season to taste with salt and pepper.  If the dressing feels too thick, add a tablespoon of cold water.

In a medium to large bowl, toss together the shredded carrots, cilantro leaves and seeds.  Gently toss the carrot mixture with just enough dressing to coat the carrots.  You don’t want the carrots swimming in dressing.  Reserve remaining dressing for a marinade for shrimp or chicken, or another salad.

Pour onto a large platter and garnish with additional cilantro and seeds.

The salad ingredients can easily be adjusted to your tastes.  A little more red chili paste or hot sauce or a little less ginger, however you prefer.  Pair with grilled shrimp or chicken for a one dish meal.

 

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21 Comments

  • Reply
    Marni
    May 7, 2014 at 10:58 am

    i just printed this and it’s going to the grocery store with me. this is one of those recipes that makes my mouth water as i read!

    • Reply
      bennett
      May 7, 2014 at 11:03 am

      Lol! Thank you Marni. It’s so yum I sneaked a little after breakfast. 🙂

  • Reply
    Kim
    May 7, 2014 at 11:55 am

    I am seconding Marni’s comment! I want some right now, but will first have to shop for a few ingredients! Thanks, Karista!

    • Reply
      bennett
      May 8, 2014 at 6:06 am

      You are so welcome Kim!

  • Reply
    Anne Sture Tucker
    May 7, 2014 at 3:30 pm

    Yum it looks delicious Karista! The dressing sounds divine – a must try! 🙂
    Thank you!

    • Reply
      bennett
      May 8, 2014 at 6:07 am

      Thank you Anne! It is spoon licking good dressing! And compliments the sweetness of the carrots. Have a fabulous day!

  • Reply
    Kim
    May 7, 2014 at 7:38 pm

    I made this salad for dinner and it was every bit as flavorful and delicious as I hoped! Thanks, Karista!

    • Reply
      bennett
      May 8, 2014 at 6:08 am

      Yay!!! So glad you enjoyed it! Makes me happy 🙂

  • Reply
    Mandy - The Complete Book
    May 8, 2014 at 2:15 am

    What a taste explosion Karista!
    Have a super day.
    🙂 Mandy xo

    • Reply
      bennett
      May 8, 2014 at 6:09 am

      Thanks Mandy! Lots of flavor going on in the salad but all very complimentary. Thanks so much for stopping by! Have a delicious day!

  • Reply
    mimi
    May 8, 2014 at 4:32 am

    Beautiful and delicious!!! So glad to see you use carrots. They seem under utilized these days…

    • Reply
      bennett
      May 8, 2014 at 6:11 am

      Thanks Mimi. We mostly juice carrots in my house and often roast them as a side dish. For the warmer weather they’re so lovely in a salad. I agree, carrots seem to be an under used veggie these days. Thanks for stopping by!

  • Reply
    laurasmess
    May 8, 2014 at 8:05 pm

    I love cilantro, or coriander as we call it here. It’s funny as I didn’t realize how much of a ‘love/hate’ ingredient it was until a friend of mine complained about how I put coriander in everything and all he could taste was that ‘horrible herb’! I love the combination of soft herbs, seeds and vibrant carrots in this dish. Yum! It’d be a perfect side for a bbq or I can imagine just eating it by itself… possibly topped with some seared salmon. Delicious! x

    • Reply
      bennett
      May 9, 2014 at 8:40 am

      Oh yes, topped with seared salmon would be delightful! I love the way you think Laura! I too love cilantro and can’t seem to get enough of it. 🙂

  • Reply
    Ksenia
    May 13, 2014 at 2:24 pm

    How gorgeous! What a delicious salad with beautiful nutty flavors. And just a perfect introduction to summer.

    • Reply
      bennett
      May 17, 2014 at 7:31 am

      Thanks Ksenia! It does look lovely on a table and is so flavorful. My family’s new fave salad. 🙂

  • Reply
    wendy@chezchloe
    June 10, 2014 at 3:20 pm

    Missed this healthy colorful salad. Looks great!

    • Reply
      bennett
      June 11, 2014 at 8:31 am

      Thank you Wendy! I hope you’re doing well! I’m sure you’re gearing up for the season. I’m hoping we get some time to fly to Orcas this summer. 🙂 Hugs!

  • Reply
    Pocket Full of Seeds | Live from Lockdown
    July 8, 2014 at 6:03 am

    […] Carrot Cilantro Salad with Pumpkin Seeds and Ginger Peanut Dressing […]

  • Reply
    marianne
    September 25, 2014 at 5:02 am

    HI,

    This looks like a wonderful recipe that I’d love to try. However, I cannot eat honey. What would you recommend I replace honey with? The only thing I can think of is maple syrup, but that doesn’t seem like the right choice.

    Thanks for the recipes!

    • Reply
      bennett
      September 25, 2014 at 6:33 am

      Hi Marianne, Because maple syrup is sweeter than honey I’d start with a few tablespoons and then add more as needed. You could also sub with a few tablespoons of agave if you like. Hope this helps!

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