Carrot and coriander salad

Name: Carrot and coriander salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Carrots; 2 Onions; 2 TABLESPOONS Oil; 1/2 TEASPOON ground cilantro; 4 TABLESPOONS Balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1/2 bunch Coriander; 1 Head Lollo bianco

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Carrots
2 Onions
2 TABLESPOONS Oil
1/2 TEASPOON ground cilantro
4 TABLESPOONS Balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1/2 bunch Coriander
1 Head Lollo bianco

Directions

1
Peel the carrots and cut them diagonally into slices. Peel onions and cut into sticks. Fry vegetables in hot oil, dust with ground coriander. Add vinegar and cook for about 5 minutes.
2
Season to taste with salt, pepper and sugar. Pluck the coriander leaves from the stems and add to the vegetables. Clean the salad, pluck into bite-sized pieces, wash and drain. Mix salad and lukewarm carrot vegetables shortly before serving.