Salads
Grated Carrot Salad with Garlic and Lemon – Vegan version Finely grated carrots seasoned with garlic and lemon, like the old school cafeteria salads. Sweet and a little spicy, it stays fresh for two days. Vegan version: Vegan mayonnaise.
⏱ 40 min 🍽 − 4 servings + 🌍 Israeli 👩🍳 Afoona 🧩 2 parts
★ ★ ★ ★ ★
🖨 Print 🍳 Cooking mode
🛒 Ingredients For the Salad Dressing To assemble 👨🍳 Method For the Salad Dressing 1 In a small bowl, whisk the vegan mayonnaise, oil, lemon juice and garlic until smooth.
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To assemble 2 Grate the carrot fine.
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3 Sprinkle the sugar and salt over the carrot, toss and leave for 10 minutes, until it releases a little juice.
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4 Put the carrot and raisins in a large bowl.
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5 Pour in the dressing and toss well.
6 Refrigerate for at least 30 minutes so the vegetables absorb the dressing.
Refrigerator 💡 Resting in the dressing improves the salad: the vegetables absorb the flavor, and hard vegetables (cabbage, carrot) also soften a little.
7 Garnish the salad: sprinkle the parsley on top and serve.
157 calories
2 g protein
15 g carbs
9 g fat
● protein 4%● carbs 42%● fat 54%
Per serving (150 g), of 4 servings
For the Salad Dressing · To assemble ·
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