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Carrot and zucchini raw vegetables

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Ingredients for 2 servings:

  • 2 m.-sized carrot(s)
  • 1 small zucchini
  • 4 leaves of iceberg lettuce
  • 75 g whole milk yogurt
  • 1 tbsp vinegar (lemon vinegar)
  • 1 tbsp honey
  • 1 tbsp mixed fresh herbs (dill, chervil, etc.)
  • 1 tbsp sesame seeds

Instructions

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

Wash and grate the carrots thoroughly, then cut into thin slices. Wash the zucchini, pat dry, and cut into thin sticks. Wash the iceberg lettuce and tear it into small pieces. Mix the other ingredients to make a dressing and arrange it on a plate with the salad. Sprinkle with the sesame seeds. Tip: You can also toast the seeds in a pan beforehand. This gives it a slightly nutty flavor!

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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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