Carrot salad
Carrot salad is truly versatile. It keeps well, so you can prepare it in advance and take it with you on a picnic. Or make more and refrigerate enough for lunch and dinner.
Ingredients
Servings 6- 8 medium carrots
- 3 leaves Chinese cabbage
- 1 large red bell pepper
- 5 green onions
- 5 sprigs of cilantro
- 3 sprigs purple basil
- 2 tbsp. l. apple cider vinegar
- 2 Art. l. sesame oil
- 2 tbsp. l. peanut butter or grapeseed oil
- 1 st. l. Teddy bear
- 1/2 tsp chili flakes
- salt
- handful of roasted almonds
Cooking
Step 1
Peel the carrots and grate or in a food processor into thin strips. Finely chop the Chinese cabbage. Peel the sweet pepper, remove the partitions, cut into thin strips. Chop the green onion, basil leaves and cilantro.
Step 2
For dressing, combine apple cider vinegar, sesame oil, peanut butter, honey, and chili flakes. Season with salt and beat the dressing until you have an emulsion.
Step 3
Place the vegetables and herbs in a bowl, pour over the dressing and mix well. Cover and refrigerate for at least 30 minutes. Sprinkle the salad with chopped almonds before serving.