| Cook Time | 20 minutes |
| Servings |
Ingredients
For salad
- 6 pieces Carrot
- 1 bunch Lettuce leaves
- 1 piece Bulgarian pepper
- 1 bunch Green Onion
- 1 bunch Cilantro
- Basil
- 50 gram Nuts (Any: cashews, peanuts, walnuts, etc.))
For dressing
- 3 tablespoons Vinegar
- 4 tablespoons Sesame oil
- 4 tablespoons Olive oils
- 2 tablespoons Honey
- Salt (to taste)
Ingredients
For salad
For dressing
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Instructions
- Peel the carrots and cut them into small pieces, like Korean carrots.
- Finely chop the green onion, lettuce leaves, basil and cilantro.
- Peppers are cleaned of seeds, partitions are removed, cut into strips.
- For dressing, mix apple cider vinegar, sesame and olive oil, honey. You can add chili for piquancy. 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 go out for the night.
- Before serving, chop the nuts (I have cashews) and sprinkle the salad.
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