Carrot Salad with Chinese Pecans and Cranberries
Carrot salad with chives, Chinese pecans and cranberries in a particularly addictive Dijon mustard sauce - an excellent salad for entertaining and pampering
- AppetizersType
- EasyDifficulty
- 10 minPrep. Time
- 10Serving/Unit
Ingredients
The salad
Carrots, 12 medium units
without peel
Chives, 1 cup
chopped
Chinese pecans, 100 g
slightly broken
Cranberries, 3/4 cup
The sauce
Canola oil, 1/2 cup
Canned natural vinegar 5%, 6 tablespoons
Brown sugar, 4 flat tablespoons
Mustard spread with grains, 4 tablespoons
Salt, 1 flat teaspoon
Black pepper, pinch
ground
Garlic, 3 cloves
crushed or chopped
Preparation
1. Peel the carrots, wash them and chop finely. I recommend doing this using a vegetable cutter or alternatively using a grater to create “sticks”.2. Chop the chives and break up the Chinese pecans a bit. You can also cut the cranberries into smaller pieces.3. Mix everything together in a large bowl.4. Mix well in a small bowl all the sauce ingredients and then pour over the salad. It is recommended to pour the sauce a few minutes before serving.5. Bon appetite (:Equipment: grater, slicer.
The spices and mustard in the recipe are according to personal taste.
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| Nutritional Values | Serving/Unit | 100 Grams |
|---|---|---|
| Calories | 291 cal | 147 cal |
| Proteins | 3 g | 2 g |
| Carbohydrates | 34 g | 17 g |
| Fat | 17 g | 8 g |
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
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