Salad of carrots, currants and mint
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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