Carrot spaghetti salad with peanuts

Name: Carrot spaghetti salad with peanuts
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 kg Carrots; 7-10 Tbsp demerara sugar; 7-10 Tbsp Salt; 3 Spring onions; 1 Garlic clove; 4 TABLESPOONS Tahin (sesame paste; glass); 3 TABLESPOONS Olive oil; 7-10 Tbsp Juice of 1 lemon; 3 TABLESPOONS Soy sauce; 100 g salted roasted peanuts; 7 Stem/s Basil

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 kg Carrots
7-10 Tbsp demerara sugar
7-10 Tbsp Salt
3 Spring onions
1 Garlic clove
4 TABLESPOONS Tahin (sesame paste; glass)
3 TABLESPOONS Olive oil
7-10 Tbsp Juice of 1 lemon
3 TABLESPOONS Soy sauce
100 g salted roasted peanuts
7 Stem/s Basil

Directions

1
Peel and wash the carrots and cut them into fine "spaghetti" with a spiral slicer. Mix with 1⁄2 tsp. sugar and salt and put aside. Clean and wash spring onions and cut into fine rings.
2
Peel the garlic and chop roughly. Finely puree with tahini, olive oil, lemon juice, soy sauce and 1 tsp. brown sugar using a hand blender.
3
Mix carrots, spring onions and dressing. Coarsely chop the nuts. Wash basil, shake dry and pluck the leaves from the stalks. Fold the nuts and basil leaves into the carrot.