- 1 tsp honey (we recommend our forest honey)
- 400 grams of organic carrot
- Juice of half a lemon
- 1 tbsp rapeseed oil (alternatively sunflower oil)
- 100 ml water
- a pinch of salt
- a shot of light vinegar
Wash the carrots, rasp them finely and make them with forest honey and lemon juice. For the vinaigrette, stir in water, salt and vinegar. Put the oil and vinaigrette over the salad. Let the salt pass in the fridge for about 30 minutes.