Carrot Salad

This carrot salad is honestly one of the best things I have eaten. I was given the recipe during the year I volunteered in Israel and it is something I will hold on to for life. I can't say I've ever come across the Chinese pecans (caramelised with honey and baked) that are used in this salad anywhere else, but I do think they really make this dish what it is.

Carrot Salad
5 large carrots, grated
1/4 packet chopped dill
1/3 packet chopped Chinese pecan nuts

Mix together:
1/2 cup oil
1/3 cup white vinegar
3/4 teaspoon salt
2 tablespoons brown sugar
1 clove garlic / 1 teaspoon crushed bought garlic

Mix everything together and put it in the fridge for an hour or two before serving to allow the flavours to sink in.

Be'tay A'von!