1tbspextra virgin olive oil(I used flax seed oil this time)
pinchfine sea or rock salt
black pepper - freshly ground
Grate the carrots using a food processor or hand-held grater and place into a large mixing bowl.
Grate in the ginger.
Chop the spring onions or snip the chives and add to the bowl with the remaining ingredients.
Give it a good stir, cover and leave to marinade for 2-12 hours.
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.