Salad of carrots, currants and mint

Name: Salad of carrots, currants and mint
Total time: 15 min
Yield: 4-6 servings
Cuisine: Jewish
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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Recipe cuisine: Jewish

Cooking time: 15 min

Servings: 4-6 servings

Calories: 147 kcal

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

Author

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Total Reviews: 0

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