Carrot, apple and celery salad with 2 sauces

Name: Carrot, apple and celery salad with 2 sauces
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 250 g Carrots; 1/2 bunch Celery; 2 Apples; 100 g Alfalfa sprouts; 6 TABLESPOONS Sunflower oil; 2 TABLESPOONS Walnut oil; 3 TABLESPOONS Cider vinegar; 7-10 Tbsp Sugar; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; some stem(s) Parsley and chives; 150 g Cream-Yoghurt; 2-3 TABLESPOONS Lemon juice

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

250 g Carrots
1/2 bunch Celery
2 Apples
100 g Alfalfa sprouts
6 TABLESPOONS Sunflower oil
2 TABLESPOONS Walnut oil
3 TABLESPOONS Cider vinegar
7-10 Tbsp Sugar
7-10 Tbsp Salt
7-10 Tbsp white pepper
some stem(s) Parsley and chives
150 g Cream-Yoghurt
2-3 TABLESPOONS Lemon juice

Directions

1
Peel and coarsely grate the carrots. Clean, wash and thinly slice the celery. Wash apples thoroughly, dab dry and cut into quarters. Remove the core. Cut apple quarters into fine sticks. Rinse sprouts cold and dab dry.
2
Mix 4 tablespoons sunflower oil, walnut oil and vinegar. Season with sugar, salt and pepper. Wash herbs, dab dry and chop. Mix yoghurt, remaining oil and lemon juice, add herbs. Season to taste with salt and pepper. Arrange salad ingredients on a plate, add dips