Carrot, Currant, Orange, And Sunflower Seed Salad Recipe - Cooking Index
Carrot, Currant, Orange, And Sunflower Seed Salad Recipe - Cooking Index
| 1/2 cup | Apple juice | |
| 2 tablespoons | Tahini | |
| 1 tablespoon | Maple syrup | |
| 1 tablespoon | Apple cider vinegar | |
| 1 | Cinnamon | |
| 2 cups | Carrots - shredded | |
| 1 | Orange - peeled, cut into | |
| Segments, and each segment | ||
| Cut into three pieces | ||
| 1/3 cup | Currants | |
| 1/4 cup | Sunflower seeds | |
| 1/4 cup | Freshly-chopped parsley |
In a blender or food processor, combine the apple juice, tahini, maple syrup, vinegar, and cinnamon, and process for 1 minute or until smooth and creamy.
In a bowl, place the remaining ingredients, pour the dressing over the top, and toss gently to combine. Store in the refrigerator.
This recipe yields 3 to 4 servings.
Source:
The Vegan Chef at http://www.veganchef.com
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