Tangy carrot salad
This was supposed to be the filling of my meatball lettuce wraps, but it soon became clear that we were going to have too much meat, so I just put this out as an additional salad. I think I will make it again just on its own, or maybe as a spring roll filling. It's a nice change of pace from the traditional French carrot salad that I usually make.
- juice of 2 limes
- 3 cups shredded carrots
- 1/4 cup fresh chopped cilantro (I bet basil or mint would be good, if you don't have cilantro)
- 2 thinly-sliced green onions
- 1 clove crushed garlic
- 1 teaspoon fish sauce
- 1/4 teaspoon sugar
- 1/4 teaspoon pepper