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Carrot and peanut salad

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Ingredients for 4 servings:

  • 4 large carrots
  • 80 g peanuts, roasted, salted
  • 4 tbsp oil (peanut oil)
  • 3 tbsp lemon juice
  • 1 pinch(s) black pepper
  • possibly salt

Instructions

Working time approx. 12 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 12 minutes

Julienne or coarsely grate the carrots and toss with the peanuts. Whisk together the oil, lemon juice (just the right amount; the dressing should be rather acidic), pepper, and a little salt, if desired, to make a dressing. Pour over the carrot and nut mixture. Toss well and let it sit for a few hours. The salad can be eaten on its own, but it’s also a great side dish for a barbecue. It can be prepared the night before and stored in the refrigerator until ready to use.

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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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