Description
A lightened up version of a traditional carrot salad!
Ingredients
Scale
- 1 1/2 Cups Shredded Carrots
- 1 Tbsp. Dried Cranberries
- 1/4 Cup Pumpkin Seeds
- 1/4 Cup Pecans
- 1/4 Cup Fresh Parsley, chopped
- 1 Tbsp. Unsweetened Coconut Flakes
- 1 Tbsp. White Wine Vinegar
- 1 Tsp. Maple Syrup
- 1/4 Tsp. Dijon Mustard
- Salt & Pepper
Instructions
- In a medium-sized bowl, combine all the ingredients. Serve right away or chill in the refrigerator.
Keywords: fodmap safe carrot recipe, fodmap carrot recipe, fodmap carrot side dish
