Carrot – apple – raw vegetable salad with mung bean sprouts

Ingredients for 4 servings:

• 8 carrots, washed, peeled
• 1 apple, sour (e.g. Granny Smith)
• ½ lemon(s), squeezed
• 250 ml yogurt
• 2 tbsp crème fraîche
• Herbs
• salt and pepper
• possibly sweetener
• n. B. Sprouts (mung bean sprouts)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash and peel the carrots, then grate them with a raw vegetable grater. Peel the apples and grate them. Mix well. Drizzle with the lemon juice. Mix the yogurt and crème fraîche to make a creamy dressing. If you want to skip the hassle of chopping herbs, you can stir in herb crème fraîche. Season to taste with salt and pepper. Sometimes a dash of sweetener isn’t a bad idea, but that depends on the acidity of the apples and your personal taste. Mix the dressing with the apple and carrot mixture and garnish with the crunchy mung bean sprouts. This makes a wonderful raw vegetable salad, either as a starter or as a main meal. If you’re on Weight Watchers and want to save points, you can replace the crème fraîche with a bit of sour cream or simply use low-fat yogurt.