Carrot salad with cranberries and pistachios

Carrot salad with cranberries and pistachios

Based on 2 ratings
Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

"A super quick and fresh carrot salad. Instead of pistachios you can use any other nuts and if you don't have cranberries, just go for raisins."

Difficulty

Easy 👌

Preparation

15 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
400
carrots
150 g
red beets
40 g
pistachios
40 g
cranberries
10 g
mint
3 tbsp
white balsamic vinegar
4 tbsp
olive oil
1 pinch
chili flakes
salt
pepper
MetricImperial

Utensils

frying pan (small), peeler, mandoline

  • Step 1/2

    In a small pan without oil, toast the pistachios for a few minutes.
    • 40 g pistachios
    • frying pan (small)

    In a small pan without oil, toast the pistachios for a few minutes.

  • Step 2/2

    Peel the carrots and red beets and slice into fine julienne. Mix with vinegar, olive oil, chili flakes, salt and pepper and knead briefly with your hands. Then arrange on plates and garnish with the pistachios, cranberries and mint.
    • 400 carrots
    • 150 g red beets
    • 3 tbsp white balsamic vinegar
    • 4 tbsp olive oil
    • salt
    • pepper
    • 40 g cranberries
    • 10 g mint
    • peeler
    • mandoline

    Peel the carrots and red beets and slice into fine julienne. Mix with vinegar, olive oil, chili flakes, salt and pepper and knead briefly with your hands. Then arrange on plates and garnish with the pistachios, cranberries and mint.

  • Enjoy your meal!

    Carrot salad with cranberries and pistachios

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