Try this with your BBQ meat on a hot summer weekend!

 Ingredients:

3 large carrots, peeled
2 tbsp. white wine vinegar
1 tsp. zero-calorie sweetener
1 medium-hot red chili, seeded and finely chopped (optional)
2 tsp. Thai fish sauce
Small bunch cilantro chopped

Directions:

• Grate the carrots.
• Mix the vinegar, zero-calorie sweetener, chili, and fish sauce together in a bowl.
• Just before serving, add the grated carrot and cilantro and mix well.

Allowance: Makes roughly 2 cups
Count ½ cup as 1 restricted vegetable (group 2)

Recipe taken from Ainsley Harriotts “Friends and Family Cookbook”