Shredded Carrot Salad Fresh and Flavorful Delight

Ingredients

• 4 large carrots, peeled and shredded
• 0.5 cup raisins or dried cranberries
• 0.25 cup chopped fresh parsley
• 0.25 cup sunflower seeds or any nuts
• 0.33 cup Greek yogurt
• 2 tablespoons honey
• 1 tablespoon apple cider vinegar
• 1 teaspoon ground cumin
• to taste salt and pepper

Instructions

1. In a large mixing bowl, combine the shredded carrots, raisins or dried cranberries, chopped parsley, and sunflower seeds. Toss gently to mix.
2. In a separate small bowl, whisk together the Greek yogurt, honey, apple cider vinegar, ground cumin, salt, and pepper until smooth and well combined.
3. Pour the dressing over the carrot mixture and toss thoroughly until all the ingredients are evenly coated with the dressing.
4. Taste and adjust seasoning if needed, adding more salt, pepper, or honey according to your preference.
5. Cover the bowl with plastic wrap and let the salad chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
6. Serve cold or at room temperature, garnished with extra parsley and sunflower seeds if desired for an attractive presentation.