A tangy salad we always serve with our Couscous…
Ingredients
4 carrots, sliced lengthwise
2 red bell-peppers, cut into strips
1 small cauliflower, separtated into small florets
Optional additions:
1 kohlrabi, cut into strips
1 fennel bulb, quartered and cut to strips lengthwise
1-2 turnips, cut into strips
2 unpeeled cucumbers, cut into strips
For the dressing:
1/2 cup freshly-squeezed lemon juice
1 tbsp vegetable oil
1/2 tsp. sweet paprika
sprinkle of salt (to taste)
Preparation
Place all vegetables in a bowl, add all dressing ingredients and toss until all vegetables are covered.
I recommend making it at least 2 hours before serving, so that the vegetables soak in some of the dressing. Toss again before serving.
