Let’s continue with part two of my wonderful autumn Buddah bowl. This week I am sahring my cranberry walnut carrot salad and next week the final part will follow. Have fun cooking!
Autumn Bowl Part 2: Cranberry Walnut Carrot Salad
- 400g carrots, approx. 3-4 medium carrots
- ½ tsp cinnamon
- 1 tbs apple cider vinegar
- 1 tbs srgan oil
- ½ tsp Salt
- 1 cm ginger, grated
- ½ tsp Cumin
- 1 tbs argan oil
- 30g dried. cranberries
- 10 walnut halves (approx.. 30-40g), roughly chopped
- Spiralize the carrots. Add them into a large mixing bowl and then add Apple cider vinegar, salt, cumin, argan oil, salt, pepper and cumin. Last but not least add the chopped walnuts and the cranberries. Mix until well combined. It is best to let the salad sit for a while so the flavour can melt together.