Carrot salad with capers
Votes: 2
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Carrot salad with capers - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g shredded carrots
- 2 stalks celery, thinly sliced
- 1 small onion
- 1 red onion, thinly sliced
- 1.5 tbsp Dijon mustard
- 1 tbsp capers
- 1/3 cup olive oil
- 2 tbsp white wine vinegar
- 1/4 cup chopped dill
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Recipes with similar ingredients: carrot, capers, celery, mustard, Dijon mustard, onions, red onion, wine vinegar, dill
Cooking the dish according to the recipe:
- Soak red onion in cold water with ice for 15 minutes. Then dry.
In a bowl, mix Dijon mustard with white wine vinegar and capers.
In a salad bowl, combine grated carrots, red and onion, celery, and dill with olive oil and season with salt and pepper to taste. Season with mustard.
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