Note: Serves one.

• 3 or 4 large carrots
• 10 mushrooms
• a small can of water crestnuts
• honey
• vinegar
• olive oil
• a pinch of ginger

Chop up the carrots, (julienne-style), and slice the mushrooms. Slice the water crestnuts and mix in a bowl. For the dressing, mix a bit of honey and vinegar with hot water. Dribble in some olive oil. Add a pinch of ginger (I always put extra) and pour into salad bowl. Let it sit in the fridge for about 5 minutes (or longer) before serving.

I Hope you like it. I don't have exact measurements because I tend to put more of my favorite ingredient when I make it.

Matilda