Moroccan Carrot Salad

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

Great pareve

Ingredients

1 bag (10 oz) of peeled & crinkle-cut carrots

~1/8 cup fresh cilantro leaves, washed and chopped

~2 Tbsp. fresh lemon juice

Zest of 1 lemon

1/4 tsp cumin

1 tsp. granulated garlic (garlic powder)

1 Tbsp. olive oil

1/4 tsp. Kosher salt

1/2 tsp. white vinegar

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.