Salad of fresh carrots with cilantro

While carrots are young and sweet, it is better and healthier to eat them fresh. Make this savory carrot salad with cilantro and chili peppers.

Ingredients

• Carrots - 650-700 g
• Olive oil (extra-virgin) - ¼ cup (50-60 g)
• Lemon juice - 3 tbsp. l. (50 g)
• Hot chili pepper - 1 pc. (taste)
• Green cilantro - 30 g (½ cup chopped plus leaves for decoration)
• Salt
• Ground black pepper

Directions

1. Peel and grate the carrots (tastier if thin strips, like Korean carrots).
2. Squeeze out the juice from the lemon. Peel the hot pepper from the seeds and finely chop. Mix olive oil with lemon juice. Add chili, salt and pepper.
3. Finely chop the cilantro (reserve a little for garnish). Toss carrots with cooked dressing and chopped cilantro. If needed, add more salt and pepper to the cilantro salad to taste. Garnish the salad with cilantro leaves.
4. Bon appetit!