Description
Useful properties of carrot and beans, intertwined with notes of naturally brewed soy sauce and fresh herbs, form a beautiful Symphony, very useful for the body.
Ingredients
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Beans
400 g
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Carrots
1 piece
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Parsley
0.5 coup
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Onion
1 piece
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Soy sauce
2 tsp
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Vinegar
2 tsp
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Garlic
2 tooth
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Spices
-
Vegetable oil
4 Tbsp
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Flax seeds
1 tsp
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Juniper
2 piece
Cooking
Carrots peel, wash and grate on a grater for Korean carrot. Add salt, sugar and grind well.
Peel the onion and cut into thin half-rings. Add to the carrots
Add soy sauce, vinegar and stir.
Mid-shredded carrots to squeeze out through a press 2 cloves of garlic and sprinkle coriander. Pan strongly heat 2 tbsp oil and pour directly into the garlic. Stir and leave for an hour to marinate.
With beans drain the liquid, put in a salad bowl, add the chopped parsley.
Add to beans and carrots.
For the sauce, flax seeds and juniper berries crushed in a mortar
Add 2 tbsp of vegetable oil and leave to infuse for 10-15 minutes.
Season the salad. If you do not want to the seeds are two or in a salad, you can strain the oil through a strainer. But I think the beauty of refueling that is the seeds :)
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