Polish carrot and apple salad with lemon, in ten minutes
The simplest dinner side and a children's favourite: carrot grated fine, apple grated coarse, lemon juice, a spoon of oil and a touch of honey. The oil isn't only for flavour: the beta-carotene in carrots, which the body turns into vitamin A, is absorbed far better with some fat. Ten minutes and a handful of ingredients.
Your own work in that: 10 min.
- Grating 7 min
- Dressing and mixing 3 min
Step by step
0 / 4 doneGrate the carrot fine
Peel the carrots and grate on the fine side of a box grater. Finely grated carrot is juicy and tender; coarsely grated it is harder and less juicy.
Ingredients: 4 pcs carrots · 1 pcs apple · ½ pcs lemon, juice · 1 tbsp rapeseed oil · 1 tsp honey · 1 pinch salt
Fine grater for the carrotGrate the apple coarse
Peel the apple and grate on the coarse side, splashing with lemon juice at once so it doesn't brown. The opposite of the carrot: the apple should stay in pieces.
TipA tart apple (Bramley, Granny Smith) makes the salad bright. A sweet dessert apple merges into the carrot.
Coarse grater for the apple, lemon at onceAdd the dressing
Stir the oil, honey and a pinch of salt into the rest of the lemon juice, pour over and toss.
Oil, lemon, honey, saltServe
At once, or after half an hour in the fridge. With minced cutlets, schabowy, fish, or in a cheese sandwich. Keeps a day chilled.
Beside minced cutlets
Before you start
With sour cream
2 tablespoons of sour cream (18%) instead of the oil: a milder, creamy version.
With orange
Orange segments without membranes instead of apple and orange juice instead of lemon. Wintry, sweeter, for poultry.
With horseradish
A teaspoon of grated horseradish for grown-ups: good with roasts and cold cuts.
