Grated Carrot and Fennel Salad With Pumpkin Seeds

This salad is so simple and fresh.  The roasted pumpkin seeds add a really nice twist to the texture and the cumin, cardamom dressing adds Indian flare. 

Carrot and Fennel Salad With Pumpkins Seeds

3 carrots
1 head of fennel
2 T golden raisins
2 T roasted pumpkin seeds (You could use raw)
Salt&Pepper

Yogurt Cumin Dressing
1/4 cup plain yogurt
1 T mayonnaise
1 tsp honey (You may wish to add a touch more depending on how sweet you like it.)
Dash of cumin (You could just use a dash of curry if you don’t have cumin or cardamom)
Dash of cardamom

Grate carrots and fennel in large bowl.  Roast seeds. Mix all ingredients. Pour dressing on top. (Note: If you think you’ll have leftovers, you might want to add the seeds at the time of eating, else they’ll soften a bit.)  Oh and that green stuff on the salad – the top of the fennel! 

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