4 cups of carrot strands
1 cup of toasted almond flakes
5 tablespoons of chopped parsley
4 tablespoons of finely chopped onion
3 tablespoons of lemon juice
1 tablespoon of grated ginger
1 teaspoon of salt
Salt to taste
4 cups of carrot strands
1 cup of toasted almond flakes
5 tablespoons of chopped parsley
4 tablespoons of finely chopped onion
3 tablespoons of lemon juice
1 tablespoon of grated ginger
1 teaspoon of salt
Salt to taste
Mix all the ingredients, except for the almonds, cover and refrigerate for 2 hours
When serving, add the almonds.
