Carrot salad

Carrot salad
Quantity Ingredient
400 g Carrots
2 tbsp Lemon vinegar
Pepper & Salt
1 tsp Sugar
2 tbsp Maize Germ Oil

Carrot salad is a classic among salads. It tastes good as a side dish to almost all dishes, whether meat, fish or poultry. This carrot salad is easy to prepare and tastes juicier the longer it lasts. Peel the carrots and grate them into thin Julienne strips, as you can see in the picture above. Pour the carrots into a salad bowl. For the vinaigrette season the lemon vinegar with pepper and salt and round off with sugar. Stir the corn oil into the lemon vinegar and pour the vinaigrette over the carrot salad. The addition of oil is important in order to better absorb the fat-soluble vitamin A of carrots. Carefully mix the carrot salad and leave to stand for about 30 minutes before serving. In this time the carrot juice draws some juice and becomes somewhat softer.

Servings: 3, Difficulty: 
Preparation time: 10 minutes, Total duration: 30 minutes

All data per serving:
135 kcal
14 g
1 g
8 g

(C)opyright by Marions Kochbuch