Carrot and Apple Salad recipe
information
Known as Selada Bortel, this simple, crunchy salad is always a perfect accompaniment to spicy Indonesian food. It's best to grate the apple at the last minute and sprinkle it liberally with lemon juice to prevent discoloration. Cover the salad with clear film and store in the fridge until needed.
ingredients
3 large carrots
1 green apple
juice of 1 lemon
45 ml (3 tbsp) sunflower oil
5 ml (1 tsp) sugar
salt and freshly ground black pepper
1 green apple
juice of 1 lemon
45 ml (3 tbsp) sunflower oil
5 ml (1 tsp) sugar
salt and freshly ground black pepper
method
1. Coarsely grate the carrot and set aside. Grate the apple, including the skin and drizzle it with the lemon juice to prevent discoloration. Mix gently with your hand to evenly coat the apple with the lemon juice.
2. Add the sunflower oil and sugar to the apple mixture. Season to taste with salt and black pepper, then stir in the grated carrot.
3. Cover the salad with clear film and chill in the fridge for a short time, until required.
2. Add the sunflower oil and sugar to the apple mixture. Season to taste with salt and black pepper, then stir in the grated carrot.
3. Cover the salad with clear film and chill in the fridge for a short time, until required.
serving amount
serves 6
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
