Summary

Ingredients

• 4 large carrot (s)
• 1 piece (s) celery, (approx. 50-200 g)
• 1 red pepper (s)
• 1 small can corn, (50 g)
• 1 medium onion (s), finely diced
• 1 tablespoon balsamic vinegar, light
• 1 tablespoon sugar
• 1 teaspoon pumpkin seed oil, -2
• 1 stalk / e celery greens, from the tuber

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Instructions

1. Mix the balsamic vinegar with the pumpkin seed oil, sugar and finely diced onion and let it steep. Cut the peppers into small cubes and fold in. Also add a small can of corn.
2. Clean the carrots and celery and grate with a fine grater. If you can get fresh celery bulbs with leafy greens in season, cut the stem into fine slices to taste and add some of the finely cut leafy greens to the other ingredients. It is best to let it steep for a while in the refrigerator.
3. The salad is ideal as a refreshing light side dish for grilling or simply as a light dinner by serving toast or baguette with herb butter.
4. Alternatively, ham sausage or Kasseler cold cuts can be added to it.