Red Meat Allergy Friendly Vegan Fresh Carrot Raisin Salad

Total time25 min

Prep time15 min

Cook time0 min

Red Meat Allergy Friendly Vegan Fresh Carrot Raisin Salad

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Ingredients

4 servings

1 lb carrots, peeled and coarsely grated (about 4 cups)
Carrots Loose Organic Bunch Carrots Grimmway Farms Cut & Peeled Baby Carrots Cal-Organic Farms Baby Carrots, Rainbow, Cut & Peeled Bolthouse Farms Baby-Cut Carrots
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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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