carrot salad sandwich recipe
Photo: April Ashcroft

carrot salad sandwich recipe

Much too hot to cook? Try this carrot salad sandwich recipe for lunch or dinner. I created this recipe after having the most delicious sandwich at the Market Street Cafe in Burbank, California. I had to go home and duplicate it. This recipe is published in my cookbook, “Whole Food Goodness.”

Carrot Salad Sandwich recipe

Makes 2 sandwiches

1 small carrot, grated
2 tablespoons chopped pecans
1–2 tablespoons finely chopped red onion
1 teaspoon maple syrup
Vegan mayo
Mustard
Alfalfa sprouts
Avocado
Sliced tomato

Mix together grated carrot, pecans, red onion, maple syrup, and vegan mayo.

Spread two slices of whole grain bread with avocado and mustard. Pile the carrot mixture on one slice of bread and top with tomato and alfalfa sprouts.

Top with second slice of bread, or have it open-faced with a lettuce leaf or spinach. Food for Life Ezekiel 4:9 sesame-flavored bread is excellent! However, for best flavor, this bread is best lightly toasted.

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April Ashcroft is a nutrition coach and cooking consultant. She has a passion for teaching others how to gain optimal health through plant based nutrition. She began teaching cooking classes in 2004 through the Dixie State College Community Education program. In 2005 she co-founded the Vegetarian Society of Utah and continues to serve on the board of directors. In 2007 she created Health 4 Life Cooking classes and teaches private classes monthly. She is also available to teach for your church, business, or civic group. In 2010 she earned a certificate in Plant Based Nutrition from Cornell University’s Nutrition Fundamentals on-line certification program. Since 2006 she has been a member of Dr.Furhman.com where she keeps up with the most cutting edge un-bias nutritional research and loves to share it with you! In January 2012 she joined the team of providers at The Bridge Health Recovery Center where she teaches the benefits of high nutrient plant based nutrition to help those suffering from chronic illnesses and seeking health through holistic methods.

April has published two cookbooks, Whole Food Goodness and Whole Food American Favorites. Recipes in these two books are 100% vegan and are high in nutrients using only the most wholesome ingredients that you can find at most any grocery store.

She lives in beautiful southwest Utah with my husband Brian and cats Benson and Baxter. She has three daughters and seven grand-kids and loves hiking, biking, swimming, water and snow skiing, and anything that involves being in the great outdoors!