- 1 stick carrot 80g/3 oz
- 1/4 can tuna
- 1 tsp Olive Oil
- 1/2 tsp sugar or maple syrup
- 1 tbsp rice vinegar or lemon
Peel a carrot, and slice the carrot in an angle as thin as possible.
Lay sliced carrot and chop them into strips as thin as possible.
In a small bowl, add carrot stripes, ¼ tsp of salt. Mix well with a hand well. And let it stay for 10 minutes.
After 10 minutes, squeeze water from the carrot.
In a small bowl, add the seasonings, and mix well with a whisk.
Add dried carrot into the seasoning bowl and mix well with the cooking chopsticks.
Serve chilled or room temperature.