Coleslaw salad
Ingredients
Features
Description
fry pine nuts in a frying pan with non-stick coating.
Carrots and apples clean. Rub strips. Just rub the celery root.
Lemon Wash, peel grate. Cut the lemon in half and squeeze the juice. Pour 1 tablespoon in a bowl, add the yoghurt and almond paste. Salt and pepper.
Put the vegetables in a bowl, add the sauce, raisins and stir. Take in the refrigerator for 1 hour.
Sprinkle with pine nuts and grated zest. Serve immediately.
Translated by site: wday.ru
