Recipe and photos updated 2/6/18. Original writing remains.
Happy New Year to all! One of my favorite things about a new beginning is reflecting on the ups and downs of the previous year, setting new goals, and rethinking old commitments.
My thoughts on 2014 included some reflection on my experience writing for It’s a Veg World After All, the new friends and connections I’ve made along the way, and the excitement I get out of sharing my veggie-filled meals with all of you. It’s safe to say this experience has been one of the highlights of my first year out of college, and I’m thrilled to begin another year on this blog 🙂
…Ok, enough of me getting sentimental…now on to today’s recipe. I know I catch myself saying this more often than not, but seriously guys, this dish is REALLY my new favorite! From the colors to the flavors to the texture, I’m in straight up l-o-v-e.
The gorgeous, delectable carrot noodles that make up the basis of this dish, made by the brand new spiralizer my sister gave me for Christmas (thanks again, Kris!), give just the right amount of crunch. Add in some edamame and sunflower seeds, and you got yourself a filling and nutritious meal in no time at all.
Now that sounds like a great way to start off 2015, doesn’t it?
When this recipe was updated in 2018, I was participating in a collaboration with some amazing bloggers who were also showcasing delicious carrot recipes!
Zesty Sunflower Carrot Spirals
For the salad:
- 5 carrots (multicolored or orange) - spiralized (or, see notes below)
- ½ cup edamame - shelled
- ⅓ cup sunflower seeds
- ¼ cup fresh cilantro - chopped
- In a large mixing bowl, combine spiralized carrots, edamame, sunflower seeds, and cilantro.
- In a separate bowl, combine the ingredients for the dressing and whisk until smooth.
- Pour dressing over the salad and mix until all ingredients are coated.