Ingredients
1 can of palm hearts
600 grams of carrot
4 tablespoons cream
1 teaspoon of mustard
4 tablespoons mayonnaise
4 teaspoons canola oil
2 teaspoons of white vinegar
Salt to taste
Procedure
Mix the mayonnaise, cream, salt, vinegar, mustard and oil in a container and put in the fridge for a while.
Wash the carrot, grate it and put it in a container. Drain and cut the palm hearts into cubes and put them in a source, put the grated carrot on the palm hearts in the center and the sprouts.
Season with the sauce that you stored in the refrigerator.