Lorraine’s Recipes… Carrot Salad

Carrot Salad Serves 4 2 cups grated Carrots                    Snap Peas, tipped and chopped 1/4 to 1/2 cup Fennel,         both sliced thin    1/2 cup Red Cabbage 1 Spring Onion            both sliced thin     1 Green Garlic 2 Lemon Verbena Leaves, chopped            1/2 tsp Salt EW Lemon […]

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Award-winning freelance journalist based in San Diego, covering health, medicine, culture and travel.

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