Carrot salad

Ingredients for 4 servings:

• 1 kg carrot(s)
• 1 onion(s)
• 1 handful of sunflower seeds
• ½ cup cream
• n. B. vinegar
• e.g. sunflower oil or rapeseed oil
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 2 minutes; Total time approx. 1 hour 7 minutes

with simple dressing and sunflower seeds

Start with the sunflower seeds. Fry them in a pan with plenty of oil over medium heat until golden to medium brown. They shouldn’t be swimming, but they can be submerged in the oil. Meanwhile, you can prepare the dressing. Mix together vinegar, cream, pepper, and salt to taste. Note that the oil from the sunflower seeds will be added later. Next, grate the carrots, dice the onions, and toss them in a salad bowl with the dressing. Finally, toss the roasted sunflower seeds and oil over the salad. The salad should now be thoroughly mixed and let stand for 30-60 minutes.