Carrot – Apple – Raw Vegetable Salad with Mung Bean Sprouts

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

Carrot – Apple – Raw Vegetable Salad with Mung Bean Sprouts

Instructions

Wash, peel and grate the carrots with a raw vegetable grater. Peel and grate the apples. Mix well. Drizzle with the lemon juice.
Mix the yoghurt and creme fraiche into a creamy dressing. If you want to save yourself chopping herbs, you can stir in a herbal creme fraiche right away. Season to taste with salt and pepper. Sometimes a dash of sweetener isn`t bad, but that depends on the acidity of the apples and personal taste.
Mix the dressing with the apple and carrot mixture and garnish with the crunchy mung bean sprouts at the end. Makes a wonderful raw vegetable salad, either as a starter or main meal.
If you want to save points as a weight watcher, you can either replace the creme fraiche with a bit of sour cream or just take skimmed yoghurt.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.