Recipe of the Week

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:

  1. Peel the carrots and cut into thin strips lengthways using a peeler.
  2. For the dressing, mix together cider vinegar, sunflower oil, curry powder and Hermesetas Granulated 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.
General information
Ready in:
10 minutes
Calories p.P.:
147
Product:
Portions:
2
Ingredients
For the salad:
Carrots
200 g
Raisins
1 tbsp
Parsley, chopped
1 tbsp
For the dressing:
Sunflower oil
2 tbsp
Cider vinegar
2 tbsp
Hermesetas Granulated
1/2 tsp
Curry powder
1/2 tsp
Salt
1 pinch
Nutritional information
Recipe:
Portion:
kJ
1239
619
kcal
295
147
Protein g
2
1
Carbohydrates g
24
12
Fat g
21
10.5