An excellent salad or side dish. Goes well with soup and/or sandwiches.
1 tablespoon pumpkinseed oil
1 clove garlic, smashed
1/4 teaspoon crushed red chiles
1/4 cup pumpkin seeds
2 carrots, grated
1 tablespoon balsamic vinegar
No nutrition information available
Heat garlic and chiles in oil. Add pumpkin seeds and cook until puffed and toasted.
Toss carrots and scallions with oil/seed mixture and vinegar.