This is one of many very quick and totally delicious salads we eat all the time. It uses a few ingredients that transform a simple vegetable into a truly gorgeous salad. Its a great week day dish when you’re pushed for time, and to keep as a regular fridge-staple for lunches.
Hemp seeds are a nutrient powerhouse. They contain all the essential amino acids in an easily digestible form, and have an essential fatty acid ratio of 3:1, which makes them a perfect source of protein and fats for vegetarians.
Pumpkin seeds are a good source of zinc, which is important for our immune system, essential for healthy skin, for cell growth and to aid the breakdown of carbohydrates. They are also an excellent sources of Vitamins E, and B and are high in protein ( 30%), healthy fats ( 50% ) and fibre. The vitamins in pumpkin seeds are helpful for sleep and can aid reduction of anxiety, tension and irritability.
I used to make this with sesame oil, it has a really strong flavour but as we know, oil is super-refined and not the best way to create flavour. So I now just add some sesame seeds. I also used to use tamari, but to reduce the sodium content, coconut aminos is a better option.
Preparation Time: 10-15 minute
- 3 large cups grated carrot
- 1 Tablespoon Sesame oil*
- 2 Tablespoons coconut aminos, or tamari
- 1 Tablespoon Pumpkin Seeds
- 3 Tablespoons Hemp Seeds
*omit the sesame oil if oil-free, and add sesame seeds instead.
- Combine all ingredients, adjusting flavours to taste.
Will keep well for about 5 days.