Ingredients

The following ingredients have 10 Servings
  • Carrots
  • 2 pounds carrots, peeled and shredded in a food processor.
  • 3 tablespoons chopped flat leaf parsley plus a few sprigs for garnishing
  • Dressing
  • 1/4 cup extra virgin olive oil
  • 1/3 cup fresh lemon juice (about 1 1/2 lemons)
  • 2 garlic cloves, finely chopped (1 teaspoon)
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • Parsley sprigs to garnish

Instruction

  • Put shredded carrots and chopped parsley in a large bowl
  • Whisk lemon juice and spices. Keep whisking while slowly adding the olive oil to emulsify the ingredients.
  • Toss dressing with shredded carrots and parsley. Chill for an hour in the fridge and let flavors merge. Enjoy!
  • Note: This salad can be stored in an airtight container in the fridge for several days.