500 grams carrots, shredded
200 grams apples, shredded
2 tablespoons lemon juice
5 tablespoons olive oil
ground black pepper and salt to taste
1 teaspoon Dijon mustard
1 cup of dried cranberries
1 tablespoon sugar
100 grams walnuts
2 tablespoons fresh parsley

Makes 4 servings


1. Combine sugar, salt, black pepper, Dijon mustard, lemon juice, and olive oil in a bowl. Mix well.

2. Combine the cranberries, carrots, apples, and walnuts in a large bowl. Add the dressing and mix well.

3. Cover and leave in the fridge for 6 8 hours. Garnish with fresh parsley and serve.