John Myers
Ingredients for 6 servings:
- 500 g carrot(s)
- 100 g sunflower seeds, peeled
- ½ bunch parsley, flat
- 1 tsp, leveled salt
- 2 tsp, leveled sugar
- 1 tsp, heaped mustard
- 80 ml water
- 40 ml vinegar (not balsamic vinegar)
- 40 ml oil (not olive oil)
- 3 tsp, levelled curry powder, mild
- some black pepper, freshly ground
- ½ lemon(s), the juice
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
Ideal for the barbecue season – but also tastes good in winter
Wash the parsley. Pick the leaves from the stems and finely chop, slice, or chop them. Mix the salt, sugar, mustard, lemon juice, water, vinegar, and oil into a dressing, or shake in a sealed container. Wash or peel the carrots. Trim the ends and cut into approximately 1.5 cm long pieces. Chop the carrot pieces in an electric chopper (a device with a fast-spinning cutting blade). Important: Do not grate or shred the carrots, otherwise they will lose their crisp, fresh bite! Place the chopped carrots and chopped parsley in a bowl and mix. Roast the sunflower seeds in a non-stick pan without adding any fat until golden brown (Caution: This happens very quickly—the seeds must not become too dark or even black, otherwise they will taste bitter!). Add the hot sunflower seeds to the carrot and parsley mixture. Pour the dressing over them and mix well. Finally, season with pepper and curry powder as desired. Letting it sit is good, but the salad can also be eaten immediately and will still taste good the next day! My quick version: If you’re in a hurry, simply mix two bags of salad dressing according to the instructions and add lemon juice. Everything else remains unchanged. My spicy version: Instead of mild curry powder, use the hot variety and season with ginger, preferably fresh. The calorie information is based on six equal portions of side dishes.
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