carrot salad


• 600 g or 5 large carrots
• ¼ cup. tea olive
• 2 tsp. vinegar or lemon juice
little caper
• salt


Wash thoroughly carrots and clean.
The fine grater to grate the cheese.
Place the carrots on a platter, season with salt, add the vinegar and then the oil.
Garnish with olives, capers, pickles and serve.

- You may want to add the tip and 2-3 tablespoons of yoghurt, who go too.

- If you want more coarsely, we can rub on a grater for onion.