Sweet vegetable salad
3 lemons
1 clove garlic, peeled and chopped
2.5 cm long piece of ginger, chopped
2 tsp honey
1 tsp sugar
5 tbsp olive oil
1 red pepper, peeled and chopped with seeds
100 g bean sprouts, rinse and rinse
1/4 Savoy cabbage, finely chopped
1 raw beets, peeled and chopped into thin sticks
1/2 cucumber cut into thin sticks
1 carrot, peeled and cut into cubes
100 g peanuts, roasted without butter and finely chopped
Carefully cut the zest from the lemons with a sharp knife and cut the white flesh from the zest. Cut the lemons in half and squeeze out the whole juice. Put the juice, zest, garlic, ginger, honey and sugar in a saucepan, bring to a boil and cook for 4-5 minutes until half-cooked. Season with salt and pepper, let cool, pass through a sieve into a bowl. Whisk with a whisk and add olive oil.
Put all the vegetables in a bowl and mix. Pour dressing, mix and chopped peanuts.
3 lemons
1 clove garlic, peeled and chopped
2.5 cm long piece of ginger, chopped
2 tsp honey
1 tsp sugar
5 tbsp olive oil
1 red pepper, peeled and chopped with seeds
100 g bean sprouts, rinse and rinse
1/4 Savoy cabbage, finely chopped
1 raw beets, peeled and chopped into thin sticks
1/2 cucumber cut into thin sticks
1 carrot, peeled and cut into cubes
100 g peanuts, roasted without butter and finely chopped
Carefully cut the zest from the lemons with a sharp knife and cut the white flesh from the zest. Cut the lemons in half and squeeze out the whole juice. Put the juice, zest, garlic, ginger, honey and sugar in a saucepan, bring to a boil and cook for 4-5 minutes until half-cooked. Season with salt and pepper, let cool, pass through a sieve into a bowl. Whisk with a whisk and add olive oil.
Put all the vegetables in a bowl and mix. Pour dressing, mix and chopped peanuts.
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