Carrot Salad with Lime
Another salad recipe from “the Hollyhock Cooks” — this one vibrant and clean.
Ingredients
photo: Creative Commons, Francis Storr's photostream
- 6 C. shredded carrots
- 2 thinly diced red apples
- 1/2 C. peeled and shredded beets
- 1 C. toasted sunflower seeds
- 1/4 C. freshly squeezed lime juice
- salt to taste
Combine all the ingredients and allow the mixture to chill for 1 hour before serving. Serve the salad in a bowl lined with whole cabbage leaves. If you like, add chopped fresh cilantro to taste.
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