Monday 21 May 2018

Carrot Salad

Carrots are best suited for making salad either alone or in combination with other vegetables. Today I wish to share a special recipe combining carrots and mint leaves in honey-lemon dressing.

Carrots – 3 no, sliced thinly
Fresh mint leaves – 15-20 no, chopped
Ginger – 1/4" piece, grated
Honey – 1 tablespoon
Salt – to taste
Lemon juice – 1 tablespoon
Pepper powder - a generous pinch (adjust to taste)

Method:  Scrape the skin and wash the carrots in running water. Cut them into fine slices using a vegetable slicer. Wash the mint leaves and chop them roughly. In a bowl, mix honey, lemon juice, salt, grated ginger and pepper powder. Mix very well. Add in the carrot slices and mint leaves. Refrigerate for 10 minutes and serve chilled.

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