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.
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