A fresh, sweet and zingy salad which is simple to prepare and delicious to eat. It's best made in advance so the carrots can absorb the flavours which makes it perfect picnic and party fare.
1tbspextra virgin olive oil(I used flax seed oil this time)
pinchfine sea or rock salt
black pepperfreshly ground
Instructions
Grate the carrots using a food processor or hand-held grater and place into a large mixing bowl.
225 g (8oz) carrots
Grate in the ginger.
1 thumb size knob root ginger
Chop the spring onions or snip the chives and add to the bowl with the remaining ingredients.
½ orange, ½ lime, 6 spring onions (scallions), 1 tbsp extra virgin olive oil, pinch fine sea or rock salt, black pepper
Give it a good stir, cover and leave to marinade for 2-12 hours.
Notes
If eating carrot skins, which is where many of the nutrients are, it's best to use organic ones to avoid sprays.Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.