Durban Carrot Salad

2 large carrots
10cm long piece of cucumber
2 medium chillies
6 cherry tomatoes or 1 whole tomato
quarter piece iceberg lettuce
3 tablespoons vinegar or lemon juice
1teaspoon salt

1 onion

Prepare the vegetables by rinsing then pat dry. Peel the carrots. Grate along the length of the carrot to form long grated strands (use a julienne cutter).

Shred lettuce into thin strips.

Dice or julienne the cucumber.

Slice the tomatoes and chilies into thin discs or preferred shapes.

Once all vegetables have been cut combine in a dish then add the vinegar dressing.

To make the dressing add 3 tablespoons vinegar or lemon juice to 1 teaspoon salt. Mix until the salt is dissolved then pour over the salad just before serving.

Carrot salad is best enjoyed fresh-on the day of preparation.

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