Grandma Anneliese`s Carrot Salad

by Editorial Staff

Summary

Prep Time	10 mins
Total Time	20 mins
Course	Salad
Cuisine	European
Servings (Default: 5)

Ingredients

Instructions

A salad from my childhood. I still like to eat it today, e.g. when I visit my grandmother. Usually a small dessert bowl is enough for everyone as an accompaniment to the main course. It may be very simple, but always a taste explosion for me.
Peel the apple and carrots. Grate the apple coarsely and the roots finely. As fine as it can be without getting mud puffs. Stir in yogurt and season with sugar, lemon juice and cream.
There is no salt or pepper in the salad! Let something go through.
Important: Carrots always have to be eaten with a little fat so that our body can absorb the carotene and convert it into vitamin A.

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.