Arabic Carrot Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g carrot (s)
- 2 cloves garlic)
- 1 bell pepper (s)
- 2 leeks, young
- 250 g sour cream
- 2 tablespoon vinegar
- 2 tablespoons sunflower oil
- 1 lemon (s), the juice it
- salt
- pepper
- sugar
- 2 tablespoon coriander leaves, freshly chopped
Print Recipe
Pin Recipe Instructions
- Clean and finely grate the carrots. Peel and finely dice the garlic. Clean, core and finely dice the bell pepper. Clean the leek and cut into fine rings.
- Mix together the sour cream, garlic, vinegar, oil and lemon juice and season to taste. Fold in the chopped vegetables and coriander greens and let rest for about 15 minutes until eaten.
- Tip: We recommend Turkish flatbread with this.
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