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Crispy raw vegetable salad

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Ingredients for 4 servings:

  • 100 g iceberg lettuce
  • 200 g carrot(s)
  • 150 g celery
  • 100 g apple, sour
  • 250 ml buttermilk
  • 20 g honey
  • 10 g almond(s), sliced
  • 20 g raisins
  • 4 tbsp lemon juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Very tasty and healthy!

Clean and wash the iceberg lettuce and vegetables. Cut the lettuce into strips and coarsely grate the vegetables. Wash, core, and slice the apple. Drizzle with 2 tablespoons of lemon juice and mix the raw vegetable ingredients together. Briefly roast the almond flakes in a dry pan and let cool. Wash the raisins and pat dry. Mix together the buttermilk, honey, raisins, and 1-2 tablespoons of lemon juice. Spread the sauce over the raw vegetables and sprinkle with the almond flakes. Diabetics can replace the honey with sweetener. The raw vegetable salad contains: 2 grams of fat, 2 mg of cholesterol, 4 grams of protein, and 16 grams of carbohydrates.

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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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