(Check out the beautiful orange salad in the bottom right corner of the bento box.)
I don't know where I found this recipe, but it's absolutely sweet, vinegary, and citrusy, so I always double it. The recipe below is half of what I normally make, although finely grating two carrots is a chore in my book.
You'll need:
- 1 carrot, finely grated
- 1/2 navel orange, segmented
- 1/2 teaspoon salt
- 1 tablespoon honey
- 1 tablespoon olive oil
- Dill leaves (I always leave these out because I never have them)
- 1 tablespoon white wine vinegar
Do this:
Combine and chill, man.
