Carrot, Ginger and Sesame Salad


2 large carrots, peeled and grated


1 inch grated ginger

1 teaspoon toasted sesame oil

1 tablespoon rice vinegar

2-3 tablespoons sunflower oil (taste for acidity)

1 teaspoon caster sugar

1 teaspoon salt

(optional add tablespoon toasted sesame seeds)

How I made it:

Mix all dressing ingredients together. Toss grated carrot in the dressing. Best if left for an hour in fridge for flavours to come out, then brought out to room temperature again.


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