Cranberry, walnut & carrot salad

Name: Cranberry, walnut & carrot salad
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 400 g carrots; 30 g cranberries; 40 g walnut kernels; 1 tbsp walnut oil; 1 cm ginger; ½ tsp juice; 1 tbsp apple vinegar; ½ tsp cumin; a little pepper

Total: 20 min. | Active: 20 min.

vegan, lactose-free, gluten-free, Low Carb

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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.

Fanny Frey - fannythefoodie

Ingredients

for 4 person

Salad
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

How it's done

Salad

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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