Celery root salad with cucumbers and carrots
Composition / ingredients
4
servings:
Cooking method
I wash the celery root, remove the hard skin and grate it on a grater for Korean carrots.
Rinse the cucumber and grate it with straws.
Carrots are cleaned, washed and also grated with straws.
Mix everything.
Add lemon juice and a pinch of ground black pepper. Marinate in the refrigerator for about an hour.
Pickled salad is seasoned with vegetable oil to taste, decorated with herbs.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Fresh cucumbers - 15 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Lemon juice - 16 kcal/100g
- Celery root - 32 kcal/100g