Морковный салат

Carrot salad

Carrot salad is really cross functional. It’s kept perfectly, that is why you can cook it beforehand and take to the barbecue. Or you can cook more and put in the fridge to leave for lunch and dinner.

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1 pack (or 8 middle carrots)
Chinese cabbage
3 leaves
Sweet pepper
1 pc (red)
5 stalks
5 sprigs
Purple basil
3 sprigs
Apple vinegar
2 tbsps
Sesame oil
2 tbsps
Peanut butter
2 tbsps (or grape seed oil)
1 tbsp
Chili flakes
½ tsp
Fried almond
1 handful
Peel the carrot and grate (you can do it in kitchen unit) into thin sticks (or use ready juicy carrot from “Belaya Dacha”). Chop Chinese cabbage finely. Empty pepper from seeds and partitions, cut into sticks. Cut scallions, basil leaves and coriander.
For dressing mix apple vinegar, jinjily and peanut butter, honey and chili pepper flakes. Salt and whisk the dressing, until you have emulsion.
Put vegetables and herbs in the bowl, pour with dressing and mix properly. Cover with a lid and put in the fridge at least for 30 minutes. Before serving dredge the salad with chopped almond.