Summary

Ingredients

• 5 medium carrot (s)
• 2 tablespoon, leveled ginger, grated
• 2 tablespoon lemon juice or lime juice
• 1 tablespoon coconut oil or vegetable oil
• 1 tablespoon soy sauce
• 1 ½ teaspoon curry
• 1 teaspoon chilli powder or chilli flakes
• salt and pepper

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Instructions

1. Grate the carrots with a grater. You don`t have to remove the peel if you wash it beforehand.
2. Then peel the ginger and grate it too. You only need about 2 tablespoons of grated ginger, as it could get too hot for some afterwards.
3. Mix the grated ginger with the carrots. If you are sensitive to the taste of ginger, take a little less. Then add the coconut or vegetable oil, lemon or lime juice, soy sauce and spices and mix very, very well. You can also take 2 - 3 tablespoons of water to make everything a little easier to mix.
4. Chilli really belongs to the salad - but caution is advised here too, otherwise it will be really too spicy.
5. The next day it tastes just as good, if not better, because the spices are so well pulled through.