Lukewarm carrot salad

Ingredients for 1 servings:

• 150 g carrot(s)
• 90 g mung bean sprouts
• 60 ml water
• 4 stalks parsley, flat
• 1 pinch of Dijon mustard
• 1 pinch of coconut blossom sugar
• 1 tbsp apple cider vinegar
• salt and pepper
• 10 g peanuts, roasted without salt
• 1 tbsp extra virgin olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 18 minutes

with mung bean sprouts

Peel and slice the carrots. I used a corrugated board for this. Place the carrot slices in a small pot with the water and cook until al dente. This takes 5-8 minutes, depending on the thickness of the slices. Collect the cooking water when draining. Meanwhile, place the mung bean sprouts in a colander, rinse, and let them drain. Wash the parsley and pat dry. Roughly chop the stems and set aside. Pour the remaining cooking water into a bowl and mix with the mustard, coconut sugar, salt, pepper, and apple cider vinegar to make a dressing. Now add the carrots, mung bean sprouts, and parsley to the bowl with the dressing and mix thoroughly. Garnish with peanuts and drizzle with olive oil. A note about the mung bean sprouts: I sprout them myself and add them to my meals when the sprout is about as long as the bean kernel. Store-bought sprouts are considerably longer.