Cranberry, walnut & carrot salad

Cranberry, walnut & carrot salad

Total: 20 Min. | Active: 20 Min.
vegan, lactose-free, gluten-free, Low Carb
Nutritional value / people: 163 kcal
, Fat: 11 g
, Carbohydrate: 12 g
, Protein: 2 g

Carrot salad doesn't have to be boring – try reinventing it! Use a nutty oil such as argan or walnut oil. Add a handful of cranberries, throw in a few walnuts for the desired crunch, and reach for more than just the salt and pepper to season. This recipe uses a little cinnamon and ginger, giving the dish an incredibly delicious flavour. Transforming a basic carrot salad into a real taste sensation is easier than you think.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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400 g carrots
30 g cranberries
40 g walnut kernels, coarsely chopped

Salad dressing

1 tbsp walnut oil or argan oil
1 tbsp apple vinegar
1 cm ginger, grated
½ tsp cumin
½ tsp juice
a little pepper
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How it's done

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Make spaghetti out of the carrots using a spiralizer or peel thin strips using a peeler. Mix the carrots with the cranberries and nuts in a bowl.

Salad dressing

Combine the oil with all the other ingredients, add to the salad, mix well. Ideally, leave to infuse for 1-2 hours before serving.

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