Moroccan Carrot Salad

Notes: Created by Debra Steppel, based loosely on Moti's Moroccan Carrot Salad.

Great pareve

Ingredients

1 bag of matchstick carrots (10oz)

~1/4 cup fresh cilantro, washed and chopped

zest and juice of 1 lemon (or 2 Tbsp. bottled lemon juice)

1 Tbsp. white vinegar

1 Tbsp. olive oil

2 tsp. granulated garlic (garlic powder)

½  tsp. Kosher salt

½  tsp cumin

½  tsp paprika

 ¼ tsp. sumac (optional)

Mise en Place

1. Wash and chop cilantro.

2. Zest and squeeze 1 lemon

Directions

1. Cook carrots in salted water until soft (either on the stove in boiling water, or microwave in a glass bowl). Drain.

2. Mix remaining ingredients together to create a marinade.

3. Pour marinade over carrots. Stir or shake to coat carrots in the marinade.

4. Refrigerate for several hours or overnight. Serve cold or room temperature.