Carrot Salad

Ingredients:

500 g shredded carrots
⅛ tsp salt
30 g red wine vinegar (or lemon juice)
30 g olive oil
4-5 tbsp chopped Italian parsley
50-80 g green or black olives, diced into thirds
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1. Toss carrots and salt together in a large mixing bowl.

2. Add emulsified vinegar and oil, then toss to combine.

3. Add parsley and olives, then toss to combine.

4. Salt to taste. Serve.

Notes:
Serves 2