Ingredients
Salad
- 6 pieces Carrot
- 1 bunch Lettuce leaves
- 1 piece Bulgarian pepper
- 1 bunch Green Onion
- 1 bunch Basil
- 50 gram Nuts (Any: cashews, peanuts, walnuts, etc.))
Dressing
- 3 tablespoons Vinegar
- 4 tablespoons Sesame oil
- 4 tablespoons Olive oil
- 2 tablespoons Honey
- Salt to taste
Instructions
- Peel the carrots and finely chop them like Korean carrots.
- Finely chop the green onion, lettuce leaves, basil and coriander.
- Sweet pepper is cleaned from seeds, we remove the partitions, cut into strips.
- For dressing, mix apple cider vinegar, sesame and olive oil, honey. You can add chili for spice. Add salt and mix until smooth.
- Put the vegetables and herbs in a salad bowl, pour over the dressing. Cover with a lid or cling film. Leave in the refrigerator for at least 30 minutes. I usually leave it overnight.
- Before serving, chop the nuts (I have cashews) and sprinkle the salad.