1.5 L carrots, grated 6 cup
45 ml vegetable oil 3 tbsp
25 ml lime juice 2 tbsp
5 ml cumin 1 tsp
2 ml ginger 1/2 tsp
1 ml salt 1/4 tsp
.5 ml pepper 1/8 tsp
500 ml spinach leaves, chopped 2 cup
Prepare carrots. Whisk together oil, lime juice, cumin, ginger, salt and pepper. Add to carrots and toss to coat. Cover and refrigerate 2 hours or overnight. Place chopped spinach leaves on a serving platter. Mount carrot salad over spinach and serve.
Serves 6