Spicy Carrot Salad with Herbs
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g carrot (s)
- 1 large onion (s)
- 5 cloves garlic
- 6 tablespoon olive oil
- 4 lemon (s), add the juice
- 1 chilli pepper (s), red Thai
- 6 sprigs basil
- 6 sprigs parsley
- 1 teaspoon paprika powder, smoked
- sea-salt
- Black pepper from the mill
Print Recipe
Pin Recipe Instructions
- Peel the carrots and slice them into very thin (max. 1mm) slices. Peel onion and garlic and chop finely.
- Squeeze 3 lemons and prepare 100 ml of water.
- Sauté the onion cubes in 3 tablespoons of olive oil, then add the garlic and carrots. Fry very briefly, stirring. Pour the water and lemon juice on top and let simmer on a low heat for 10 minutes. Stir frequently.
- In the meantime, core and finely dice the chilli. Finely chop the parsley and basil.
- Squeeze the fourth lemon, add salt, pepper, sugar and smoked paprika and stir. Stir in the remaining 3 tablespoons of olive oil.
- The carrots should be done, but definitely still firm to the bite. After cooking, place in a bowl and mix in the chopped chilli and herbs. Mix with the vinaigrette. Possibly season with the spices. It should taste sour and hot.
- Let it soak for at least 2 hours.
- The vegetables can also be prepared a day in advance. In no case should it be stored in the refrigerator, rather in a cool place. Otherwise it will lose its aroma.
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