A delicious and nutritious vegan, nuts-free, gluten-free, eggs-free and lactose free side salad made of lettuce leaves and freshly grated carrots for a light no cook recipe.
Special diets: Vegetarian | nuts-free | vegan | gluten-free | eggs-free | lactose-free |
️Allergens: soy |
⏱ 488 mins – easy
🍽 5 servings – 101 kcal per serving
|
Serving 112g |
Fat 8g |
Sat. fat 1g |
Sodium 499mg |
|
Carbs 6g |
Fibers 2g |
Sugars 3g |
Proteins 1g |
INGREDIENTS
- 4 carrots
- 3 tbsp lemons
- 3 tbsp vegetable oil
- 1 tsp granulated sugar
- 1 tsp yellow mustard
- half tsp black pepper
- 2 tbsp parsley
- 1 tsp salt
- 1 lettuce leaves
TOOLS
- 1 squeezer
- 1 knife
- 1 peeler
- 1 food processor
- 1 bowl
- 1 fridge
- 1 whisk
- 1 cling film
STEPS
Squeeze lemons using a squeezer to get lemon juice.
Chop the parsley finely.
Peel the carrots using a peeler.
Put the peeled carrots in a food processor and blitz for 2 minutes to get grated carrots.
In a bowl, add the lemon juice. Add black pepper, yellow mustard, granulated sugar, and vegetable oil. For three minutes, whisk the bowl's contents. Add the grated carrots and parsley, then whisk for a further two minutes. Place the bowl in the fridge for eight hours with the cling film covering it. Take the salad out of the refrigerator and discard the cling wrap.
Add lettuce leaves to the bowl and sprinkle with salt.
It’s ready to be served !
