| |
 Wash and peel the carrots. Cut
into 2 3/4 inch (7 cm) shreds.
Mix with 1 tsp of the salt and
place in a sieve or strainer so
the excess water drains off.
- Rinse the salt off and squeeze
off the excess water. Place in
a bowl with the coriander and
garlic shoot. Add the chili oil,
the remaining 1 tsp salt, the
sesame oil, sugar and vinegar.
Blend well and serve.
|
