Recipe: Shredded Carrot Salad

adapted from Moosewood Restaurant New Classics

Shredded Carrot Salad w/ herb dressing


2 1/2 cups grated carrots

3 T olive oil

1 small clove garlic, minced

1 T fresh parsley, minced

1 tsp minced fresh cilantro (or try basil, thyme, mint, etc)

1/2 tsp salt

2 T fresh lemon juice

pinch of cayenne (optional)


Place carrots in a serving bowl and set aside.  With a whisk or in a blender, combine the ingredients for  the dressing.  Pour the dressing over the carrots and toss well.  Serve lightly chilled or at room temperature.


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