Carrot and seed salad from Breakfast, Lunch, Tea - The Many Little Meals of Rose Bakery by Rose Carrarini

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Notes about this recipe

  • MsMonsoon on May 22, 2021

    Loved this. It’s light, bright and refreshing but feels substantial thanks to the sunflower seeds. I used almost all of a 3/4 oz. (21g) package of chives. It’s easy and pretty quick if you’re using already roasted and salted seeds, and a food processor to grate the carrots. Recipe calls for 8 med carrots. Mine were on the smaller side so I used more than a dozen. Salad still tasted good more than a day later.

  • Lepa on January 17, 2017

    This is much too lemony for my taste. I might make it again with half the lemon ( or less) because I like the combination of carrots and seeds.

  • TrishaCP on June 27, 2013

    I enjoyed the combination of sweet, salty, and sour- I went more on the sour side since that's where my tastes seem to be at these days. I used a mixture of sunflower seeds and pumpkin seeds, and I definitely preferred the more substantial crunch from the sunflower seeds- will use only them next time. Definitely make and eat the same day- this didn't improve with time. (Or keep all of the components separate if you need to make ahead.)

  • Melanie on January 01, 2012

    p79. Tastes delicious and healthy. I didn't bother with the chives. Make sure you toast the seeds - I've tried this with toasted and untoasted seeds but the salty toasted ones really make this salad sing.

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