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Asian Carrot Salad Rate Recipe Equipment 1 vegetable peeler 1 fork 1 set of measuring cups and spoons 1 silicone spatula or wooden spoon 1 mixing bowl Ingredients 6 carrots 3 scallions trimmed and thinly sliced, 1 teaspoon reserved 1 1/2 tablespoons rice vinegar 1 1/2 tablespoons sesame oil 1 1/2 tablespoons soy sauce 1 teaspoon honey 1 teaspoon toasted sesame seeds 1/4 teaspoon reserved 1/4 teaspoon fresh shredded ginger or ginger paste or 1/8 teaspoon dried ground ginger, see notes Instructions Stick a fork firmly into the fat end of a carrot and use that to hold the carrot securely against a cutting board

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Ginger is a great digestive aide