Carrot, Currant, Mint

Salad of carrots, currants and mint

Ingredients

Servings 4-6 servings
  • 450 g of carrots
  • salt
  • 1–2 tbsp. l. vegetable oil
  • 1 st. l. chopped fresh mint
  • 2–3 h. l. Sahara
  • 60 ml orange juice
  • cranberries or red currants - 60 g

Cooking

Step 1

Peel the carrots, grate on a coarse grater, mix with cranberries and put in a salad bowl. Add orange juice, oil, chopped mint greens. Sprinkle with sugar, salt to taste. Mix thoroughly and keep in the refrigerator for 15-20 minutes before serving. Serve on lettuce leaves if desired.

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