Crunchy raw vegetable plate

Name: Crunchy raw vegetable plate
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 TABLESPOONS Vinegar (e.g. fruit vinegar); 7-10 Tbsp salt, white pepper; 1 pinch Sugar; 3 TABLESPOONS Oil; 1/2 Head lettuce (e.g. iceberg lettuce); 300 g Carrots; 1/2 bunch Spring onions; 7-10 Tbsp or 1 small stick of leek; 1-2 (approx. 200 g) Apples; 1 TABLESPOON Lemon juice; 2 TABLESPOONS Sunflower seeds or sesame seeds

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 TABLESPOONS Vinegar (e.g. fruit vinegar)
7-10 Tbsp salt, white pepper
1 pinch Sugar
3 TABLESPOONS Oil
1/2 Head lettuce (e.g. iceberg lettuce)
300 g Carrots
1/2 bunch Spring onions
7-10 Tbsp or 1 small stick of leek
1-2 (approx. 200 g) Apples
1 TABLESPOON Lemon juice
2 TABLESPOONS Sunflower seeds or sesame seeds

Directions

1
Mix vinegar with salt, pepper and sugar. fold in the oil
2
Clean, wash and drain the salad. Cut into fine strips. Peel, wash and roughly grate the carrots
3
Clean, wash and cut the spring onions into rings. Wash and quarter apples and cut out the core. Cut apple quarters into thin slices and sprinkle with lemon juice immediately
4
Roast sunflower seeds in a pan without fat, remove
5
Carefully mix prepared salad ingredients and marinade. Let the salad steep a little. Arrange on a plate and sprinkle with the sunflower seeds. Serve with farmhouse bread
6
Drink: apple juice spritzer