Apple-carrot salad with sprouts

Name: Apple-carrot salad with sprouts
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 60 g Lentil sprouts; 60 g Sunflower seed sprouts; 5 TABLESPOONS Vinegar (e.g. apple vinegar); 3 TABLESPOONS apple juice; 1 TEASPOON liquid honey or sugar; 7-10 Tbsp salt, white pepper; 4-5 Tbsp Oil (e.g. sunflower oil); 2 (approx. 400 g) Apples; 4 (400 g) large carrots; 125 g Mozzarella cheese; 3-4 Stem(s) Basil; several sheets Lettuce

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

60 g Lentil sprouts
60 g Sunflower seed sprouts
5 TABLESPOONS Vinegar (e.g. apple vinegar)
3 TABLESPOONS apple juice
1 TEASPOON liquid honey or sugar
7-10 Tbsp salt, white pepper
4-5 Tbsp Oil (e.g. sunflower oil)
2 (approx. 400 g) Apples
4 (400 g) large carrots
125 g Mozzarella cheese
3-4 Stem(s) Basil
several sheets Lettuce

Directions

1
Sort the sprouts, rinse in a sieve and let them drain. Mix vinegar, apple juice, honey, salt and pepper. Beat the oil well into the mixture
2
Wash, quarter and core the apples. Cut the fruit flesh into thin slices and mix immediately with the marinade
3
Peel and wash the carrots and slice or roughly grate them into thin sticks. Finely dice mozzarella. Wash and pluck basil and cut into strips. Mix everything with sprouts, apples and marinade, season to taste
4
Wash the salad leaves and drain well. Arrange the apple and carrot salad on top