2 cups of shredded carrots
2 tbs raisins
some roasted pepitas and sunflower seeds
1 tbs orange juice
lemon juice
1 tbs extra virgin olive oil
pink salt & pepper
You can either use whole carrots or save 10 minutes using the already shredded ones.
I used whole carrots, and if you have the time, I advice you to do the same, the salad look better and taste better… but some people actually work, I just cook all day. 🙂
ENJOY!
Culinary Epiphany 
