Crunchy carrot salad with peanuts

450 g carrots

glass ? roasted peanuts

? glass olive oil

3 Art. l. chopped parsley

2 Art. l. lemon juice

2 Art. l. chopped mint

1.5 Art. l. sugar

? Art. l. salt

Carrot peel and rub on the Korean grater, connect with mint, parsley and peanuts.

Separately, mix the lemon juice with butter, salt and sugar.

Pour the cooked sauce in a salad mix.

Before serving, crisp carrot salad with peanuts leave for 20 minutes to impregnate.