Crunchy carrot and peanut salad

We rub carrots (as for carrots in Korean). In a deep dish add grated sea Ingredients:

• carrots - 450 Grams
• roasted peanuts - 3/4 Glass
• chopped parsley - 3 st. spoons
• fresh mint - 2 items. spoons
• olive oil - 1/4 Cups
• lemon juice - 2 items. spoons
• sugar - 1,5 st. spoons
• salt - 1/4 Art. spoons

Instructions

We rub carrots (as for carrots in Korean). In a deep plate add grated carrots, peanuts, parsley and mint. In a separate plate we combine oil, lemon juice, sugar and salt. We fill this mixture with lettuce, stir and insist for 20 minutes.

Servings: 3