Mango and carrot salad

Ingredients for 4 servings:

• 3 tbsp lime juice
• 3 tbsp water, cold
• 2 tsp, ground curry powder, mild
• some salt
• 1 pinch(s) of sugar
• 6 tbsp rapeseed oil
• 2 spring onions
• 400 g carrot(s), medium thick
• 1 mango(s), ripe

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Total time approx. 40 minutes

Mix lime juice, 3 tablespoons of cold water, curry powder, a little salt, and a pinch of sugar. Whisk in the rapeseed oil. Clean the spring onions, slice the green parts diagonally into thin rings, and set aside, covered. Finely dice the white parts and mix into the salad dressing. Peel the carrots and halve them lengthwise. Slice the halves diagonally into thin slices or grate them. Blanch in a pot of boiling water for about 30 seconds. Drain, mix with the sauce, and let stand for 20 minutes. Peel the mango, remove the stone, and cut into thin slices. Mix with the carrots and scatter the green parts of the spring onions on top.