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Raw vegetables made from cucumber, radish and carrot with a parsley dressing

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Ingredients for 2 servings:

  • 160 g carrot(s)
  • 170 g radish(s)
  • 330 g cucumber(s)
  • 40 g radishes
  • 25 g flat-leaf parsley
  • 1 tbsp agave syrup
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 pinch of salt
  • 1 tsp black pepper
  • 5 tbsp water
  • 1 pinch of chili powder

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

vegan, GAT-compliant

Peel the carrot and radish with a vegetable peeler. Wash the cucumber and radishes, but do not peel them. Cut the cucumber, radish, radish, and carrot into very fine slices or strips. For the parsley dressing, wash and coarsely chop the flat-leaf parsley. Place this in a bowl with all the other ingredients and blend thoroughly with a hand blender. I like it best by pouring the dressing over the salad or mixing everything thoroughly in a large bowl.

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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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