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Carrot and apple salad with cranberries

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Ingredients for 2 servings:

  • 300 g carrot(s)
  • 200 g apples
  • 30 g cranberries
  • ½ lemon juice
  • 2 pinches of herbal salt
  • 2 pinches of herb pepper
  • 3 tbsp apple juice
  • 1 tbsp rapeseed oil

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Total time approx. 35 minutes

fruity and juicy

Combine the cranberries and apple juice in a small bowl and let stand for 15 minutes. Peel the carrots and apple and coarsely grate them. I take the peeled whole apple and grate it down to the core. Drizzle with lemon juice and rapeseed oil, season with herb salt and pepper. Add the cranberries and juice and mix well. It’s best to let it stand for at least an hour; this will ensure the salad is nice and moist.

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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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