This recipe is adapted from Epicurious (http://www.epicurious.com), which credits author Gil Marks of Olive Trees and Honey, published in November of 2004.
Moroccan Raw Carrot Salad
Serves 5 to 6
1 pound carrots, coarsely chopped or grated (about 4 cups)
¼ cup extra-virgin olive oil
3 to 4 tablespoons fresh lemon juice
¼ cup chopped fresh cilantro or parsley
2 to 4 cloves garlic, finely minced
½ teaspoon ground cumin
¼ teaspoon ground cinnamon
1 teaspoon sweet paprika
pinch of salt
¼ to ½ teaspoon cayenne (optional)
In a large bowl, mix together all the ingredients. Cover and let marinate in the refrigerator for at least 2 hours or up to 2 days to allow the flavors to meld and permeate the carrots. Served chilled or at room temperature.