Carrot Cilantro Salad with Pumpkin Seeds and Ginger Peanut Dressing


4 cups shredded organic carrots
½ -3/4 cup cilantro leaves
¼ cup pumpkin seeds, raw or roasted
2 tablespoons sesame seeds, white or black


¼ cup extra virgin olive oil (I use California Olive Ranch Everyday Fresh EVOO)
¼ cup raw honey (I buy local raw honey)
2 tablespoons unseasoned rice vinegar
1 tablespoon creamy organic peanut butter
¼ -1/2 teaspoon of Thai Kitchen Roasted Red Chili Paste or a dash of Sriracha
2 teaspoons finely chopped fresh ginger (or more if you love ginger)
1 small clove garlic, peeled and smashed
A squeeze of fresh lime juice
Salt and fresh ground pepper to taste Directions