Moroccan Shredded Carrot Salad
A simple salad with a hint of Middle Eastern spices.
Prep Time 15 minutes
Total Time 15 minutes
of fresh carrots
finely chopped (about 1/4-1/3 cup) or flat leaf parsley
Red pepper flakes
salt and freshly ground pepper to taste
Kosher or coarse sea salt
Add the chopped cilantro (or parsley) to the grated carrots and mix until they are well combined. Set aside.
Whisk together the lemon juice, oil, cumin, red pepper flakes and salt and pepper.
Once the dressing is well mixed, pour about half of it over the carrots and chopped cilantro/parsley. Taste and add more dressing as required. Save the rest of the dressing for adding to leftovers or for another use.