Salad of carrots, peppers and green peas

Salad 13 Last Update: May 09, 2022 Created: May 09, 2022 0 0 0
Salad of carrots, peppers and green peas
  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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The salad is prepared from fresh vegetables and seasoned with oil dressing. A healthy vegetarian salad of carrots with vegetables will serve as a good side dish in fasting.

Ingredients

Directions

  1. Cut the bell pepper in half, remove the stalk and seeds. Cut the pepper into thin strips.
  2. Cut the carrots into julienne (thin strips) 7.5 cm long.
  3. Cut the green pea pods diagonally into 2 cm long strips.
  4. Cut the green onion diagonally into small pieces.
  5. Cut the jalapeno pepper in half, remove the stem and seeds. Cut the pepper into thin strips.
  6. In a large bowl mix all vegetables.
  7. Prepare the dressing. In a mortar, grind the garlic with a pinch of salt. Add the ginger, lime juice, vinegar and sugar to the mortar and mix well. Let the spices stand at room temperature for 5-10 minutes, then add the olive oil and mix well. Pour half of this dressing over the vegetables in a bowl, mix, leave the carrot salad for 15-20 minutes.
  8. Before serving, add parsley, cilantro, basil and mint to the carrot salad, salt and pepper the salad to taste, mix well. Drizzle the remaining dressing over the salad, toss again, and serve the carrot salad immediately.

Salad of carrots, peppers and green peas



  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

The salad is prepared from fresh vegetables and seasoned with oil dressing. A healthy vegetarian salad of carrots with vegetables will serve as a good side dish in fasting.

Ingredients

Directions

  1. Cut the bell pepper in half, remove the stalk and seeds. Cut the pepper into thin strips.
  2. Cut the carrots into julienne (thin strips) 7.5 cm long.
  3. Cut the green pea pods diagonally into 2 cm long strips.
  4. Cut the green onion diagonally into small pieces.
  5. Cut the jalapeno pepper in half, remove the stem and seeds. Cut the pepper into thin strips.
  6. In a large bowl mix all vegetables.
  7. Prepare the dressing. In a mortar, grind the garlic with a pinch of salt. Add the ginger, lime juice, vinegar and sugar to the mortar and mix well. Let the spices stand at room temperature for 5-10 minutes, then add the olive oil and mix well. Pour half of this dressing over the vegetables in a bowl, mix, leave the carrot salad for 15-20 minutes.
  8. Before serving, add parsley, cilantro, basil and mint to the carrot salad, salt and pepper the salad to taste, mix well. Drizzle the remaining dressing over the salad, toss again, and serve the carrot salad immediately.

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