Carrot salad with raisins and curry
This vegan carrot salad with raisins will add a splash of colour and, thanks to the curry, a touch of spice to your day. And it is ready in just ten minutes – enjoy!
Preparation
- Peel the carrots and cut into thin strips lengthways using a peeler.
- For the dressing, mix together cider vinegar, sunflower oil, curry powder and Hermesetas Liquid and add to the carrots. Add the raisins and freshly chopped parsley, and season with salt to taste. Let the salad rest for a moment before serving.
Nutritional values per serving
619
kj
147
kcal
1
protein g
12
carbohydrates g
10.5
fat g
Ingredients for 2 servings
For the salad:
| 200 g | Carrots |
| 1 tbsp | Raisins |
| 1 tbsp | Parsley, chopped |
For the dressing:
| 2 tbsp | Sunflower oil |
| 2 tbsp | Cider vinegar |
| 5 drops | Hermesetas Liquid |
| 1/2 tsp | Curry powder |
| 1 pinch | Salt |
