Chilean Carrot Salad5 carrots, shredded
1 clove garlic, minced
Juice of 1 lemon
2 tbsp fresh cilantro, chopped
2 tbsp extra-virgin olive oil, or grape seed oil
Sea salt to taste
In the bottom of a medium sized bowl, mix garlic, lemon juice, and oil. Stir in the remaining ingredients. Serve cold or at room temperature.
Copyright © 2007
By Tiffany Perez
Tiffany’s Table L.L.C.
All Rights Reserved.
No comments:
Post a Comment