This refreshing salad is really good, really easy, and keeps well. Well, I think it does, anyhow… The first batch we made was gone within 36 hours, so I know it will keep at least that long.
If you make it without apples and substitute golden raisins instead (about 1/2 cup or so) it will keep for several days. That fact was discovered purely by accident, by the way. Somehow some leftover salad got moved to the back of the fridge and was forgotten for a few days. It was a nice surprise when I discovered the container, and realized that not only was it still edible, but the flavor had intensified.
A food processor will speed up the carrot and apple shredding, but a grater works, too.
Gluten-Free Carrot and Apple Salad
4 carrots, shredded
1 apple – cored and shredded
freshly grated ginger to taste, about 1/4 teaspoon
1 tablespoon lemon juice
2 tablespoons honey
1/4 cup toasted pumpkin seeds
In a bowl, combine the carrots, apple, ginger, lemon juice, and honey. Toss and chill before serving. Sprinkle pumpkin seeds over just before serving.