Salad of carrots, currants and mint

Recipe cuisine: Jewish
Cooking time: 15 min
Servings: 4-6 servings
Calories: 147 kcal
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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.

Ingredients

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

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