Summary

Ingredients

• 500 g carrot (s)
• 1 nectarine (s)
• 1 tablespoon almond butter, coarse
• 1 teaspoon mustard, sugar-free, spicy lion mustard
• 0.25 teaspoon ¼ salt
• 0.25 teaspoon ¼ cinnamon
• 0.5 teaspoon ½ chilli flakes
• 5 tablespoon apple cider vinegar

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Instructions

1. Mix together the almond butter, mustard, salt, cinnamon and chilli in a bowl, then add the apple cider vinegar and mix.
2. Wash the carrots and peel them if necessary. Use a square grater to slice into thin strips on the finest setting. Wash the nectarine and also grate. If the nectarine is already very ripe, you may not be able to slice it any more, then just cut it into as small cubes as possible. Put everything in the bowl with the dressing and mix.
3. Arrange the carrot salad on a plate and sprinkle with a little chilli. This fits e.g. Stremel salmon, boiled eggs or the salmon and spinach roll.