A simple and refreshing carrot salad from ” Sea & Shore” by Emily Scott.
Ingredients
- 400 g carrots grated
- a bunch flat leaf parsley roughly chopped
DRESSING:
- 2 tbsps white wine vinegar
- 3 tbsps olive oil
- 2 tbsps lemon juice
- 2 tbsps wholegrain mustard
- sea salt and black pepper
Servings:
Instructions
- Place the grated carrots and chopped parsley in a salad bowl.
- Mix together all the ingredients for the dressing and season.
- Pour the dressing over the salad and toss together. Check seasoning before serving.
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