Peel the carrots and slice them into thin strips. Squeeze the garlic and add to the carrots, then season with sugar, salt, pepper, chilli and vinegar.
Heat the oil vigorously and pour it over the salad just before it boils, then mix everything well. It is best to let it steep overnight and then season it if necessary.
The large amount of garlic may frighten some, but you do not smell of garlic after eating - probably because of the oil binding! Has been confirmed to me from several sides.
Ingredients
Print Recipe
Pin Recipe