Lunch, Appetizer, Snack
- 2 cups shredded carrots
- 2 cups shredded beets
- 1 cup diced sugar snap peas
- 1/4 cup toasted pumpkin seeds
- 1/4 cup toasted sunflower seeds
- 2 tbsp. finely chopped fresh dill
- 2 tbsp. white vinegar
- 2 tbsp. maple syrup
- 2 tbsp. olive oil
- 1 tsp. sesame oil
Combine all listed ingredients in a bowl and toss with dressing. Feel free to get creative and adjust to your own preferences or by using what is in your own garden! (For example: basil instead of dill or…both!)
Keeps for up to 2 days refrigerated. Enjoy!
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