Carrot salad with yoghurt sauce

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  • Carrots peeled: 500 g
  • Natural yoghurt: 1/2 Cup
  • Apple cider vinegar: 2 Tablespoons
  • Dijon mustard: 1 Tablespoon
  • Sugar 4 Teaspoons
  • Red onion, minced 1/4 Cup
  • Salt and pepper: taste.
  • White cabbage cut into strips: 1/2
  • Dill, chopped: 2 Tablespoons


1. With the help of a robot or grater, grate the carrots. In a large bowl whisk together the yogurt, vinegar, mustard, sugar and onion. Season with salt and pepper to taste.

2. Add the carrots, cauliflower, dill and mix well. Cover the mixture with a plate and put something to serve weight on top (ex: a tin of beans).

Let sit at room temperature for 20 minutes until ready to serve.

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