Cheese Salad


Based on the book Creepy Carrots!
by Aaron Renyolds

What do cheddar cheese and carrot have in common? They are both orange. Kids who are wary of vegetables will embrace this simple, crunchy salad. When coated in the dressing, it’s nearly impossible to tell the difference between the cheese and the vegetable.

Nutrition Nibble:

I’m not a fan of hiding vegetables in food, instead, I like to show kids how vegetables change depending on their preparation. Maybe your little one won’t eat a whole “creepy carrot”, but when shredded like cheese, it takes on a whole new look. Carrots are packed full of good-for-you nutrients. The best part: they are naturally sweet, crunchy and orange — all elements that make them appealing to our littles.

Makes: 4 cups
Contains: Milk
Diet Type: Gluten Free

Challenge Level: Piece of Cake
Active Time: 10 minutes
Total Time: 15 minutes
(toasted seeds need time to cool)


  • 200 grams Cheddar
  • 200 grams Grated carrot (2 to 3 large carrots)
  • 4 tablespoons mayonnaise (can substitute sour cream or plain Greek yogurt)
  • 1 green onion, white and green parts
  • 1 to 2 handfuls salted, toasted pumpkin seeds (also called “pepitas”)

Kids Can

  • Wash carrots
  • Shred cheese and carrots with supervision
  • Cut green onions

Watch Out For

  • Blades of box grater can be sharp


  1. Using kid-safe scissors, cut the green onion into tiny pieces.
  2. In a large bowl mix green onion, mayonnaise, and sour cream.
  3. Add carrots and cheese. The key is to have equal amounts of both. Stir until combined.
  4. If not using store bought, toast pumpkin seeds in a dry pan until fragrant. Season with salt. Allow to cool, then stir into the cheese and carrot mix.
  5. Serve immediately.

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