1tablespoonbrown rice syrup, or maple syrup or honey
1tablespoonrice bran oil, or oil of your choice
3tablespoonJapanese rice vinegar, or apple cider vinegar
1teaspoonground cumin
Salt and pepper
For the salad:
3carrots, peeled and grated
¼cuppumpkin seeds
¼cupsunflower seeds
¼cupalmonds, roughly chopped
2spring onions, thinly sliced (scallions)
Large handful coriander, finely chopped (cilantro)
Instructions
Mix dressing ingredients together, taste and add salt and pepper to your liking. If you're using brown rice syrup or honey I'd suggest warming/melting it to make it easier to mix with the other dressing ingredients.
Toast your seeds and nuts over a medium heat in a dry frypan, until golden brown. Do these one type at a time, as they have different cooking times.
Mix all salad ingredients, and dressing, in a large bowl and refrigerate until ready to serve.