In Honor of Go Eat a Carrot’s Anniversary
Well, it’s almost Easter weekend yet again. For those of you who are new, Go Eat a Carrot originally formed right around this time, 3 years ago I believe. Crazy how time flies! The blog has definitely evolved, where it was originally a place for me to express any and all of my thoughts, particularly those thoughts evolving around sexuality and dating, it is now mostly used to showcase my Phallic Food Diet Recipes.
This shredded carrot salad would make a great addition to any spring-time food gathering festivities you’ve got going on. It’s also one of those interchangeable recipes, feel free to change out the chickpeas, the nuts, the dried cherries, or the herbs with whatever you have on hand that you think would work well.
Thank you for reading and I hope you enjoy this delicious and healthy carrot salad recipe!
Shred That Carrot Salad with Chickpeas and Nuts Recipe
What You Need:
- 2 tablespoons of Olive oil
- 2 teaspoon Dijon mustard
- ½ teaspoon Garlic powder
- Cayenne pepper
- Juice of ½ lemon
- Tablespoon of Honey
- About 5 carrot, shredded (or buy pre-shredded if you so choose)
- 1 can of chickpeas, drained
- ½ cup pecans, rough chop optional
- ¼ cup sunflower seeds
- ¼ cup dried cherries
- A handful of fresh basil, tore up
What You Do:
Make the dressing– in a small bowl, whisk together all of the dressing ingredients.
Make salad– in a medium-sized bowl (preferably one with a lid that you can put in the fridge), throw in the salad ingredients, stir it up a little bit, then toss the dressing over the top and stir some more until all is fully covered. Refrigerate until ready to eat. Can probably make a few hours or even a day ahead, though you can also just eat it right away if you so choose.
For more Phallic Food Diet Recipes including other great party food ideas, check out my Crescent Wrapped Hot & Spicy Pickles.
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