Carrot Salad

• 1 packages carrots - 16 oz. size
• 1 lemon - jumbo
• 1 tsp honey
• 1 olive oil, extra virgin
• 1 1/2 tbsp ginger - fresh grated
• 1 raisins

1. Wash, peel, grate carrots and put into a temporary bowl until the wet ingredients are ready.
2. Add as many raisins as you like.
3. In a medium bowl, or preferably a container with tight fitting lid, reem a jumbo lemon of all its juice & remove the pits.
4. I like pulp but strain it out if you like.
5. However, squish the pulp to extract more juice.
6. Add honey and stir until honey is completely dissolved.
7. I left off the olive oil amount because you need about a 2:1 ratio to the amount of juice.
8. Blend oil as you incorporate it into the lemon.
9. Taste as you go along until you get a balanced flavor.
10. Grate ginger into mixture and stir to blend.
11. Add carrots into lemon mixture and stir to combine.
12. Cover and refrigerate for a few hours.
13. Every once in awhile stir, or shake, the carrot salad.
14. Take out at least a half-hour prior to serving and stir.

carrots, lemon jumbo, honey, olive oil, ginger fresh, raisins

Taken from cookpad.com/us/recipes/366929-carrot-salad (may not work)