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C’est râpé!


Rinse the vegetables and remove their skins, except for the carrot, which is full of vitamins. Grate a carrot, a piece of celeriac, a cabbage turnip and red or yellow beet into a salad bowl. You can also grate fennel. You can also add sliced salad leaves.

Prepare a vinaigrette: Place 1/4 balsamic vinegar, 3/4 hemp, flax, avocado or walnut oil in a bowl. Add salt to taste.

Serve shredded salad with vinaigrette and brewer’s yeast on a plate.

Enjoy.

This is a healthy dish because raw vegetables contain less sugar than cooked ones. All the vitamins are preserved.

Aurianne Or by Aurianne Or is licensed under CC BY-NC 4.0