Crunchy carrot salad

Crunchy carrot salad

By
From
Under the Walnut Tree
Photographer
Fanny Bergenström

This is a weekday favourite of ours, jam-packed with wholesomeness.

Ingredients

Quantity Ingredient
5 tablespoons sesame seeds
100g sunflower seeds
4 carrots
splash red wine vinegar
pinch sea salt
splash olive oil

Method

  1. Toast the sesame seeds in a dry frying pan. Set aside. Toast the sunflower seeds as well.
  2. Peel and cut the carrots into very thin matchsticks (julienne strips). It requires a bit of effort, but using thinly cut carrots really makes a difference.
  3. Place the carrot strips in a bowl, drizzle over the vinegar and olive oil and sprinkle with the toasted seeds and a little sea salt. Toss and serve right away.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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