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Carrot salad, winter salad

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Ingredients for 4 servings:

  • 3 m.-large carrot(s)
  • 3 cucumber(s) (salt and dill cucumbers)
  • 1 garlic clove(s)
  • 1 tbsp, heaped mayonnaise
  • 1 pinch(s) of pepper
  • 6 tbsp cucumber juice

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

simply

Peel the carrots and—this is important—grate them very finely. Finely grate the pickled cucumbers (definitely not gherkins!) as well. I always use a food processor for grating. The ratio should be about 1/4 cucumber to 3/4 carrots. Peel the garlic and press it through a garlic press. Add the mayonnaise and the pickle juice from the pickled cucumbers and mix all ingredients well. The more mayonnaise and juice, the more sauce you get. Season lightly with pepper. Let stand for 5 minutes, then mix again. This raw vegetable salad is the perfect winter salad. It tastes sensational as a side dish to meatballs or schnitzel with mashed potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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