A quick carrot salad that’s completely unexpected because who could have thought that white wine balsamic vinegar could match with coconut syrup and above all cinnamon! It’s really good and I think that people who do not love carrots, they are going to adore them with this recipe! Actually, I am pretty sure! Furthermore, it’s a 100% vegan dish! Try it and you will be surprised as I was :-)
I created this salad as a side-dish for these scallopsthat are made with whisky, a bit of heavy cream and chocolate! And I did well because the final result is absolutely marvelous :-)
In two words:
“The work of the fools will overwhelm them, because they do not know how to get to the city”.
difficulty – easy
preparation-10'
cooking - no need
serves - 2
Ingredients
- 2 carrots of medium size
- 1 teaspoon of coconut syrup
- 3 teaspoons of white wine balsamic vinegar
- 1/8 teaspoon of ground cinnamon
- 2 teaspoons of olive oil
- 2 pinches of fleur de sel or coarse salt
- 4 tours du moulin de Kampot black pepper
Steps
- Wash and peel the carrots
- Grate them and place them in a medium size bowl
- In a bowl, mix together with a whisk:
- the coconut syrup
- the white wine balsamic vinegar
- the olive oil
- the cinnamon
- Pour the sauce on top of the carrots
- Toss well with two tablespoons to help the sauce go all over
- Eat them immediately!
- Simply amazing!
- :-)
o-o C'est si bon ! o-o
- Categories: Vegan Food, Vegetarian Food, Special Food, Veggies, For Beginners, Recipes, Savory Food
- Ingredients: cinnamon, carrot, olive oil, coconut syrup, white balsamic vinegar
