Ingredients
1/2 cup ginger grated
4 Jalapenos
6 Carrots
8 Red (small) radishes
1/2 cup cilantro, finely cut.
1/2 cup lemon juice
1 tablespoon white vinegar
2 tablespoon hot sauce
1 teaspoon sugar
Salt and pepper (freshly cracked) to taste
(optional) 4 Indian/thai/serrano chilies
Preparation
Thickly grate the radishes, carrots and jalapenos (don’t sniff it ;-) in a bowl.
Add everything else and refrigerate it for an hour at least.
