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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Encyclopedic Thai reference — history, ingredients, technique, 300+ recipes
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Grate carrot, being careful not to grate your fingers. Toss (that means mix together with a fork) the carrot, raisins, lemon juice, and sugar. Put in the refrigerator until ready to serve. Add the mayonaise and, if you like, the nuts and coconut. Toss again to make sure the mayonaise coats all the carrot and serve. To make it fancy, put each serving on a piece of lettuce.