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Crispy carrot salad

updated

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Ingredients for 4 servings:

  • 400 g carrot(s)
  • 1 cup dressing, e.g. garlic yogurt sauce
  • 4 slices of toast
  • 1 handful of kernels
  • Vinegar
  • some fat
  • salt and pepper
  • Sugar
  • oil

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

with garlic yogurt sauce, ready in no time

Peel and grate the carrots. Marinate with vinegar, salt, pepper, sugar, and a drop of oil. Toss the carrots with the dressing (you can also make your own from yogurt, garlic, salt, pepper, sugar, and vinegar). Let it marinate. Remove the crust from the bread, cut it into 1×1 cm cubes, and toast in hot oil until crispy. Toast the seeds, if desired. Divide the salad between 4 salad bowls. Before serving, scatter the cooled croutons and seeds (sunflower seeds, pine nuts, walnuts, etc.) over the salad. Goes well with pan-fried dishes, pasta dishes, and pretty much anything else. If you add other leaf salad, the salad can serve several people.

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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.

Pizza – Toast

Crispy carrot salad