Carrot & sesame salad

Carrot & sesame salad

Total: 15 Min. | Active: 15 Min.
vegan, lactose-free, gluten-free
Nutritional value / people: 318 kcal
, Fat: 24 g
, Carbohydrate: 18 g
, Protein: 4 g

Ingredients

2 people

Hint:


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:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dressing

2tbsp vinegar
2tbsp sesame oil
1tbsp sunflower oil
1 grapefruit, rinsed with hot water, dabbed dry; use only half of grated zest, set aside the rest
½tsp sugar
¼tsp salt
a little pepper

Salad

320g carrots, shredded
2tbsp toasted sesame seeds
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How it's done

Dressing

Mix the vinegar, oil, grapefruit zest, sugar, salt and pepper in a bowl.

Salad

Add the carrots to the dressing, mix and leave to infuse for approx. 5 mins. Slice off the top and bottom of the grapefruit, then peel all round the fruit down to the flesh. Using a sharp knife, cut out the segments between the white membranes. Mix the fruit segments, resulting juice and 1 tbsp of sesame seeds in to the salad. Sprinkle with the rest of the sesame seeds.

How-tos

Sharpening a knife

Sharpening a knife

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