salad days – carrot salad for Mexican

As a result of a few ingredients around the house – this salad promised, and delivered. We had pre-made tortillas and beans and frozen, so it was a quick meal to put together on a Friday night when no one wants too many dishes to do afterwards. The salad was teamed with a dollop of natural yoghurt and drops of tabsco as flavoursome addition to the beans. Some guacamole would have been good too but avocados were not around the house.


carrot salad

2 carrots. Grated

1 red chilli. Finely chopped on the diagonal.

¼ red onion. Finely sliced widthways.

juice of 1 lime

salt + freshly ground pepper to taste.


Prepare 15-20 minutes before serving.
Combine carrots, chilli and onion.
Squeeze over lime and sprinkle with salt and pepper.
Toss and leave to sit in the fridge for 15-20 minutes before serving.


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