Carrot, Mint and Parsley Salad Recipes

Ingredients :

2 large carrots (quartered lengthwise)

3 stalks mint leaves, 3 stalks parsley (all chopped)

100g beansprouts

1 small cucumber (julienned)

150ml cooled water

60ml white vinegar

2 tbsp brown sugar

1/2 tsp salt

Method :

Peel thin strips from the quartered carrots using a peeler. Combine carrot strips, beansprouts and cucumber with water, vinegar, sugar and salt. Mix well. Cover and refrigerate for 45 minutes. Drain and discard liquid just before serving. Sprinkle with parsley and mint leaves. Serve.

Serves 4

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