Delicious, tasty, crunchy salad with amazing dressing! Great variety of menu fast days!
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Carrot peel and grate on a grater for Korean carrot (or a coarse grater).
If using fresh broccoli, cut off florets and rinse under cold water. If You have frozen vegetables, toss in boiling salted water for 3 minutes. Broccoli should remain hardish.
To make the dressing. Mix 3 tbsp olive oil, vegetable mayonnaise, lemon juice, mustard, capers, garlic and soy sauce, blend.
Baton cut into cubes, spread on a baking sheet. Drizzle with 1 tsp olive oil, salt and granulated garlic. Bake at 180 degrees until Golden brown (about 5 minutes).
Season the salad, mix and refrigerate for an hour. Serve with croutons.