Carrot Salad

I am not a huge carrot fan, but this salad looked too good to pass up, and it was a hit at dinner. I love the simplicity of the salad and the beautiful color of the carrots. The tangy lemon juice, with the earthiness of the cumin, and the sweet carrot just really blended so well together. In the original recipe it called for boiling the carrots and then cutting into pieces, but this just didn’t sound good to me so I opted to use my vegetable peeler and make long ribbons, which were pretty and fun to eat.

Carrot Salad

6 Carrots, peeled
¼ Cup Fresh Lemon Juice (one large lemon)
2 Cloves Garlic, finely minced
2 Teaspoons Ground Cumin
1 Teaspoon Salt
¼ Cup Extra Virgin Olive Oil
¼ Cup Flat Leaf Parsley, finely chopped

Using a mandolin or vegetable cut the carrots into thin ribbons and place in a large bowl. Next mix all other ingredients in a small bowl until well combined. Pour dressing over carrots and mix well. Let sit for a couple hours or until flavors have melded with the carrots.