John Myers
Ingredients for 2 servings:
- 5 m.-sized carrot(s)
- 2 tbsp, grated ginger
- 2 tbsp lemon or lime juice
- 1 tbsp coconut oil or vegetable oil
- 1 tbsp soy sauce
- 1 ½ tsp curry
- 1 tsp chili powder or chili flakes
- salt and pepper
Instructions
Working time approx. 10 minutes; Total time approx. 10 minutes
Asian, fast and vegan
Grate the carrots. You don’t need to peel them if you wash them first. Then peel the ginger and grate it as well. You only need about 2 tablespoons of grated ginger, as it might be too spicy for some people. Mix the grated ginger with the carrots. If you’re sensitive to the taste of ginger, use a little less. Then add the coconut or vegetable oil, lemon or lime juice, soy sauce, and spices and mix very well. You can also add 2-3 tablespoons of water to make everything a little easier to mix. This salad really needs a good amount of chili—but be careful, otherwise it will be too spicy. It will taste just as good, if not better, the next day, as the spices will have infused nicely.
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