1 bunch baby carrots (any colour)
1 tbsp white wine vinegar
2 tbsp almonds, roughly chopped
1 tsp honey
1 tbsp soy sauce
1 tbsp peanut oil
- Trim carrot tops, wash. Soak leaves in cold water for 30 minutes, dry, and store in moist towel in the crisper of the fridge.
- Whisk together white wine vinegar, soy, honey and peanut oil.
- Place the carrots in saucepan of cold water and bring to boil. Simmer for 5 minutes, drain and cut in half if desired. Toss with dressing.
- Add 3 tbsp of the chopped leaves and almonds and mix with carrots.
Ready to serve straight away.
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