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Crunchy Carrot Salad with Pumpkin Seeds - Salt & Lavender

Shredded Carrot Salad with Pumpkin Seeds

A fabulous fall side dish with shredded carrots, a creamy tangy dressing, and pumpkin seeds.
Course Salad
Cuisine American
Keyword shredded carrot salad
Prep Time 20 minutes
Total Time 20 minutes
Servings 4


  • 2 tablespoons mayo
  • 1 tablespoon sour cream
  • 1 clove of garlic minced
  • 1 teaspoon rice vinegar
  • 3 large carrots
  • 2 tablespoons pumpkin seeds chopped
  • Salt & pepper to taste


  • Make the dressing by combining mayo, sour cream, garlic, and rice vinegar. Set aside.
  • Chop pumpkin seeds into smaller pieces. Set aside.
  • Peel (I just use a potato peeler) the carrots and then use a grater or food processor to shred them. In a bowl, mix the shredded carrots, dressing, and pumpkin seeds. Add salt and pepper if desired. Serve immediately.


  • I used salted pumpkin seeds, unsalted work too.
  • Serves 4 as a side dish.