Carrot salad (2 servings)

• 3/4 tsp sugar
• 1 tsp salt
• 1 tsp lemon juice
• 1 tbsp neutral rapeseed oil

1. 4 hours before
2. Mix sugar, salt, lemon juice and rapeseed oil in a bowl.
3. Proceed when sugar and salt is dissolved.

• 1 culinary apple

1. Take the apple, remove core and peel it.
2. Grate the apple, and put it in the bowl.
3. Mix around so that all apple shavings get covered in lemon juice, preventing browning.

• 200 g carrots

1. Clean the carrots.
2. Grate them.
3. Put them in the bowl.

• 20 g raisins

1. Mix the raisins into the bowl.
2. Break up lumps of raisins. Mix it all thoroughly.
3. Let the salad rest at least 4 hours in the fridge. That gives the raisins time to absorb some liquid.
4. Just before serving
5. Drain the fluid away, that has collected in the bottom of the bowl.

The apple probably weighs 85-120 g, after coring and peeling.

Count on 20% of the carrots are removed when cleaned. The 200 g should give around 170 g usable.