Grate the carrots and cheese (I used Cheddar cheese here) on a grater. Chop up the nuts into even sized pieces.
Put all the ingredients marked ◎ in a bowl, add the ingredients from Step 1 and mix well. Add some freshly ground black pepper to taste.
It's a salad that's great as is, but I also like to eat it wrapped in whole wheat pita bread or tortillas.
Story Behind this Recipe
I love carrots and I love cheese. We often have this for lunch in sandwiches. Why not give it a try for a change of pace?
If you want the salad to stay moist to serve it as a stand-alone salad, you can add some mayonnaise (about 1 tablespoon). When you want to have it as an appetizer to go with wine, increase the amount of grated cheese and garlic a little. American carrots are thinner than Japanese ones, so I included the weight in grams too.