Carrot, Mint and Parsley Salad Recipe
Carrot, Mint and Parsley Salad Recipes
2 large carrots (quartered lengthwise)
3 stalks mint leaves, 3 stalks parsley
1 small cucumber (julienned)
150ml cooled water
60ml white vinegar
2 tbsp brown sugar
1/2 tsp salt
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.
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