Carrots, 12 medium units
Chives, 1 cup
Chinese pecans, 100 g
Cranberries, 3/4 cup
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
Garlic, 3 cloves
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.