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 person

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

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

Salad

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

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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

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