A quick carrot salad with onion, cucumber and chilli in a lemon dressing. Ready in 15 minutes and perfect alongside any curry or bunny chow.
Ingredients
Carrot sald
- 4 large carrots (grated)
- 1 medium onion (half diced and half sliced into circles)
- ½ large cucumber (cut in quarters)
- 1 small green or red chili
- coriander to garnish
Dressing
- 1 ½ tsp brown sugar
- ⅛ tsp fine salt
- 2 tbsp fresh lemon juice
Instructions
- Wash and peel the carrots, then grate on the coarse side of a box grater into a large bowl. Dice half the onion and slice the other half into thin circles, cut the cucumber into quarters, and finely chop the chilli.
- Add the diced onion and cucumber to the grated carrot, then scatter the chopped chilli and sliced onion circles on top.
- Stir the brown sugar, salt, and lemon juice together in a small bowl until dissolved, then pour it over the vegetables and toss well.
- Taste for salt, sweetness, and sharpness and adjust if needed.
- Scatter the coriander on top and let it rest for 10 to 15 minutes before serving.