Carrot salad with cranberry.
50 g (1,8 oz) carrot, grated.
50 g (1,8 oz) cabbage, shredded.
50 g (1,8 oz) beet root, grated.
2 tbsp cranberry.
1/3 tsp honey.
1 tbsp olive oil.
1. Mix grated carrot, beet and shredded cabbage. Add cranberry.
2. Flavour with olive oil and honey. Stir thoroughly.
3. Decorate with Melissa leaves.