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Carrot and celery salad with sour cream

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Ingredients for 4 servings:

  • 1 cup sour cream, 250 ml
  • 2 tbsp herb vinegar
  • 1 tbsp sugar
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tsp lemon juice
  • 2 tsp milk
  • 190 gr. jar carrot(s), finely grated
  • 190 gr. jar celery, finely grated
  • 1 apple

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 10 minutes

quick and easy, perfect for grilling

Whisk the sour cream and milk until smooth. Add the herb vinegar, spices, and lemon juice and mix well. Finely grate the apple, add it to the mixture, and stir in. Taste the dressing and adjust the seasoning if desired. Empty the carrots and celery from the jar into a colander. Then add the vegetables to the dressing and mix well. Tip: The salad tastes best when refrigerated for 2-3 hours.

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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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