Summary

Ingredients

• 500 g carrot (s)
• 100 g sunflower seeds, peeled
• 0.5 ½ bunch parsley, smooth
• 1 teaspoon, leveled salt
• 2 teaspoons, leveled sugar
• 1 teaspoon, heaped mustard
• 80 ml water
• 40 ml vinegar (no balsamic vinegar)
• 40 ml oil (not olive oil)
• 3 teaspoons, leveled curry powder, mild
• some black pepper, fresh on the mill
• 0.5 ½ lemon (s), the juice from it

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Instructions

1. Wash the parsley. Pick the leaves from the stems and weigh, cut or chop finely.
2. Mix salt, sugar, mustard, lemon juice, water, vinegar and oil into a dressing or shake in a closed vessel.
3. Wash or peel the carrots. Cut off the ends and cut into pieces approx. 1.5 cm long. Chop up the carrots in an electric chopper (such a device with a very fast rotating cutting knife). Important: Do not (!) Grate or grate the carrots, otherwise they will lose their crisp, fresh bite! Put the chopped carrots with the chopped parsley in a bowl and mix.
4. Roast the sunflower seeds in a coated pan without adding any fat until they are golden brown (attention: this works very quickly - the seeds must not become too dark or even black, otherwise they will taste bitter!). Place the hot sunflower seeds on top of the carrot and parsley mixture. Now pour the dressing over it and stir well. Finally, season with pepper and curry powder as needed.
5. Let it steep would be good - but the salad can also be eaten immediately and still tastes good the next day!
6. My quick variant: If you are in a great hurry, simply mix two bags of Salat-Fix according to the instructions and add lemon juice. Everything else remains unchanged.
7. My spicy variant: Instead of mild curry powder, use the spicy variety and also season with ginger, preferably fresh.
8. When specifying the calories, I assumed six side-dish portions of the same size.