Eosinophilic Esophagitis Friendly Vegan Fresh Carrot Raisin Salad
Total time25 min
Prep time15 min
Cook time0 min
4.6(26)
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Learn more →Ingredients
4 servings
- 1 lb carrots, peeled and coarsely grated (about 4 cups)
- ½ cup raisins
- ¼ cup sunflower seeds, toasted
For the dressing
- 3 tbsp vegan mayonnaise
- 1 tbsp fresh lemon juice
- 1 tbsp maple syrup
- ½ tsp apple cider vinegar
- ¼ tsp salt
- ⅛ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Toast the sunflower seeds in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3–4 minutes. Transfer to a plate and let cool.
- 2
In a small bowl, whisk together the vegan mayonnaise, lemon juice, maple syrup, apple cider vinegar, salt, and black pepper until smooth and uniform.
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