Carrot salad with herb yogurt dressing

Ingredients for 2 servings:

• 3 m.-large carrot(s)
• 1 m.-large onion(s), red
• olive oil
• 1 tsp cumin
• some chili
• salt and pepper
• 250 g natural yogurt
• some lemon juice as needed, freshly squeezed
• possibly sugar if needed
• ½ bunch parsley
• 1 sprig of mint

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

vegetarian warm salad with light dressing

Peel the onion and slice into rings. Wash the carrots and slice them into wafer-thin strips (a grater or vegetable peeler is helpful here). Now add a little oil to the hot pan. Add the onion and carrots and season with the spices. Cook for about 3 to 5 minutes until al dente. Set aside and let cool if desired. For the dressing, mix the yogurt with a little lemon juice, adding a pinch of sugar if desired. Use herbs according to your taste (I chose parsley and mint for an oriental touch). Now fold the carrot and onion mixture into the dressing and season well. I personally enjoyed this version very much. The acidity of the lemon and the heat of the chili, as well as the freshness of the yogurt, give the carrots a completely different flavor. Another interesting fact: The provitamin A is particularly well absorbed here thanks to the fats in the oil and yogurt. The short cooking time also preserves the nutrients. This salad fits into any slimming program.