Prep
10 m
Cook
Serves
3
Ingredients
1 cup carrot pulp (leftovers from juicing carrots)
40 gms fresh grated coconut
40 gms shallots
½ teaspoon red chilli, chopped
¾ tbsp lime juice
¼ tsp Himalayan pink salt
1/8 tsp black pepper
1 tbsp olive oil
Method
1. In a bowl, mix all ingredients until well incorporated.
Store in air tight container and consume when needed.