Carrot Salad

This recipe comes from Tinicum CSA member Susan Blubaugh. If you’re interested in submitting a recipe send it to us in an email along with a photo.

1 1/2 Cup peeled and grated carrots
1 Cup whole wheat unseasoned bread crumbs
1 Cup grated cheddar cheese
1/2 Cup raw sunflower seeds
1 Cup diced celery
1 Cup fresh chopped Italian parsley leaves
1/2 Cup raisins
1 Cup diced scallions


1/2 Cup light or extra virgin olive oil depending on your taste preference
1 Tbsp. Tamari
1 Tbsp. honey
2 Tbsp. fresh lemon juice
2 Tsp. dried basil
1 Tsp. ground sage

Combine all ingredients except dressing in a bowl. (Go ahead! Use your hands.)
Pour the dressing on the salad and toss to moisten thoroughly.
Refrigerate a couple of hours and serve alone or over Romaine lettuce.
It’s also good for stuffing pita bread. Feel free to use fresh herbs
but finely chop them and combine with salad ingredients rather than the dressing.
You can also use toasted sunflower seeds but avoid the salted ones.

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