Zingy Carrot Salad

Everybody likes carrots and this sweet root is optimal for all doshas. 

Carrots are an excellent source of vitamin A, providing 210% of the average adult's needs for the day. They also provide 6% of vitamin C needs, 2% of calcium needs and 2% of iron needs per serving. The antioxidant beta-carotene gives carrots their bright orange color. Beta-carotene is absorbed in the intestine and converted into vitamin A during digestion.

Carrots also contain fiber, vitamin K, potassium, folate, manganese, phosphorus, magnesium, vitamin E and zinc.

Farmer's markets and some specialty stores carry carrots in a range of colors - like purple, yellow, and red - that contain a variety of antioxidants, lending them their unique colours (such as anthocyanin in purple carrots and lycopene in red carrots).

Makes: 4 Servings

Ingredients:

2 cups         grated carrots

1         small grated beet

1 tbsp ghee

½ cup sunflower seeds

½ cup shredded coconut

1 tsp cumin

½ tsp turmeric

to taste         sea salt

½ cup cilantro (optional)

½ cup raisins or dried cranberries

Dressing Ingredients:

½  cup         sesame oil

1 tbsp apple cider vinegar

1 tbsp maple syrup

1 tsp tamari sauce

Directions:

Grate the carrots and the beet, and place in a bowl. If using cilantro, chop the leaves into small pieces and add to the carrot beet mixture. Heat 1 tbsp of ghee in a skillet. Add the cumin and turmeric and sauté for a few minutes. Add the sunflower seeds. Before the seeds get brown, add the coconut and sauté together until both turn a nice brown.  Remove from heat, add some salt and combine. Keep in a separate container until you are ready to serve the salad.

When ready to serve, add the coconut, the sunflower seed mixture and the raisins or cranberries, and toss.

Dressing:

Measure the ingredients into a glass jar. Place the lid on and shake vigorously until well combined. Pour over the salad and toss. Leave the dressing aside until you are ready to serve the salad. Enjoy this zingy, flavorful summer salad.