Summary

Ingredients

For the salad:

• 3 medium carrot (s)
• 1 medium onion (s), red
• olive oil
• 1 teaspoon cumin
• some chilli
• salt and pepper

For the dressing:

• 250 g natural yourt
• some lemon juice as needed, freshly squeezed
• possibly sugar if necessary
• 0.5 ½ bunch parsley
• 1 stalk mint

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Instructions

1. Peel the onion and cut into rings. Then wash the carrots and cut into wafer-thin strips (a grater or a peeler are helpful here).
2. Now put some oil in the hot pan. Add the onions and carrots and season with the spices. Cook for about 3 to 5 minutes until al dente. Set aside and let cool if you like.
3. For the dressing, mix the yogurt with a little lemon juice, possibly add a pinch of sugar. Use herbs as you like (I chose parsley and mint - for the oriental touch). Now fold the carrot and onion mixture into the dressing and season everything well.
4. Personally, I liked this variant very much. The acidity of the lemon and the spiciness of the chilli as well as the freshness from the yoghurt give the carrot a completely different taste.
5. What might also be of interest: The provitamin A is particularly well absorbed by us through the fats in the oil and yoghurt.
6. The short cooking also means that the ingredients are well preserved.
7. This salad fits into every slimming program.