Retinol salad

Peel 2 carrots and cut them into thin slices using a peeler and knife

Prepare the first sauce by mixing one and a half teaspoons of soy sauce with one and a half teaspoons of rice vinegar

Add 1 teaspoon of sesame seeds, 1 teaspoon of Chile Flex oil, and 1 tablespoon of toasted sesame seeds

Add 1 teaspoon of grated ginger, ½ teaspoon of maple syrup, and 1/4 cup of chopped green onions

Stir well until the ingredients are homogenized.

Add the carrot slices to the first sauce mixture and stir until all the slices are coated with the sauce.

Prepare the second sauce (optional) by mixing a tablespoon of olive oil with the juice of half a green lemon, adding a teaspoon of honey, a teaspoon of organic apple cider vinegar, a pinch of black pepper, a pinch of turmeric, a spoonful of toasted sesame seeds, and a pinch of salt, then stir until the ingredients are homogeneous.

We can serve the carrots with just the first sauce or add the second sauce to taste.