Ensalada de Zanahoria y Pasas
Ingredients
- 6 peeled carrots
- 1 ½ cups of raisins
- ½ cup chopped fresh coriander
- ½ cup desiccated coconut
- 1 cup chopped sweet pineapple (optional)
- ½ cup almond flakes (optional)
- 2 tablespoon mayonnaise
- ½ cup creme fraiche
- 3 tablespoon agave syrup or honey
- 1 Pinch of black peoper
- 1 tablespoon salt
Instructions
Method
- Grate all the carrots and place them in a large bowl. Add the coriander, coconut, pineapple and almond flakes and mix.
- Make the dressing in another bowl.
- Combine the mayo, creme fraiche, salt, pepper and agave syrup, mix and add the to carrots.
- Mix well and store it in the fridge for at least 30 min.
- Serve cold and enjoy it with a nice grilled chicken or steak!