CARROT SALAD

Carrot salad goes particularly well with a Bunny Chow (see page 50) or as an accompaniment to most curries.

1–2 medium carrots

½ onion

1 green chilli (optional)

5 stalks fresh coriander

2 Tbsp white wine vinegar

¼ tsp salt

Grate or sliver the carrots using a potato peeler. Finely chop the onion, chilli and coriander, then combine all the ingredients in a bowl and mix together well.