We all know the recipe for carrots in Korean, but few have heard of carrots in French. Not as spicy, but just as juicy and savory.
For those who love carrots, need their vitamins, but cannot stand the spiciness, French carrot salad will be very useful. Its zest is an amazing dressing that turns a simple vegetable into a real delicacy.
Carrot salad with lemon
- 500 g carrots
- 2 tsp mustard (dijon)
- 1 tbsp. l. lemon juice
- 1.5 tbsp. l. vegetable oil
- 1.5 tbsp. l. olive oil
- 1.5 tbsp. l. honey
- 1/4 teaspoon salt
- 1/4 tsp black pepper
- 2 tbsp. l. finely chopped parsley
- 1 tbsp. l. finely chopped shallots
Wash carrots, peel and grate on a coarse grater.
Prepare a dressing. Combine Dijon mustard, sunflower and olive oil, honey, lemon juice, pepper and salt.
Pour the dressing over the carrots and mix. Add greens and onions and stir again. Then let the dish brew for half an hour, let the juice flow.
Try to consume carrots at least once a week. It is a storehouse of beta-carotene, which, under the influence of liver enzymes, is converted into vitamin A.
Retinol is essential for the proper functioning of the retina. It also takes part in the synthesis of proteins, and beta-carotene is an excellent antioxidant.
Vitamin A belongs to the fat-soluble group. In order for it to be absorbed, you need to eat the vegetable along with vegetable oil or sour cream.