Carrot Salad with Asian Ginger Dressing

Details

5 min

vegan

Seraphine
(BerlinKitchen)

Ingredients

For the salad

1 tbs Rapunzel sesame not hulled
6 carrots, washed and grated
1 red pepper, chopped
1 handful parsley, chopped
1 handful Rapunzel cashew kernels

For the dressing

1 tbs Rapunzel olive oil mild extra virgin
1 tbs Rapunzel sesame oil virgin
1 tbs Rapunzel white wine vinegar
or fresh squeezed lemon juice
1 tsp Rapunzel maple syrup grade A
½ tsp ginger, grated (or depending on your taste)
1 tsp soy sauce
Rapunzel atlantic sea salt with iodine

Details

5 min

vegan

Seraphine
(BerlinKitchen)

Method

Toast sesame in a small frying pan till golden for about 1 minute and set aside. Give all salad ingredients in a bowl and toss. Mix all dressing ingredients in a small bowl and mix. Sprinkle dressing over salad before serving and top with sesame seeds.

Ingredients

For the salad

1 tbs Rapunzel sesame not hulled
6 carrots, washed and grated
1 red pepper, chopped
1 handful parsley, chopped
1 handful Rapunzel cashew kernels

For the dressing

1 tbs Rapunzel olive oil mild extra virgin
1 tbs Rapunzel sesame oil virgin
1 tbs Rapunzel white wine vinegar
or fresh squeezed lemon juice
1 tsp Rapunzel maple syrup grade A
½ tsp ginger, grated (or depending on your taste)
1 tsp soy sauce
Rapunzel atlantic sea salt with iodine

Details

5 min

vegan

Seraphine
(BerlinKitchen)

Rapunzel Products

Cashew kernels HAND IN HAND

Sesame not hulled HAND IN HAND

Olive oil mild extra virgin