Salad with Carrots and Lentil Sprouts

Summary

Ingredients

• 350 g carrot (s)
• 200 g sprouts (lentil)
• 30 g almond (s), chopped
• 4 stalks parsley
• 2 tablespoon apple cider vinegar
• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• 3 tablespoon heavy cream
• salt
• pepper
• sugar

Print Recipe Pin Recipe

Instructions

1. Put the lentil sprouts in boiling salted water and cook for about 3 minutes. Then immediately drain and pour into cold water.
2. Roughly grate 350 g carrots, finely dice a small onion and add to the carrots. Add a handful of chopped almonds and mix everything. Season with salt, pepper and 1 teaspoon of sugar. Then mix a marinade of 2 tablespoons of apple cider vinegar, 1 tablespoon of sesame oil and 1 tablespoon of olive oil, as well as 3 tablespoons of cream (yogurt is also possible). Chop a few stalks of parsley and mix well with the lentils and carrots and fold in the marinade.