Carrot Salad

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Add the whole carrots (cut them in half if they don't fit in the pot) and cook until just cooked through, about 8 to 10 minutes.

3. 3

   Drain and cut carrots into 1/2-inch thick slices.

4. 4

   Whisk together the lemon juice, garlic, cumin, cayenne, and salt in a large bowl.

5. 5

   Slowly drizzle in the olive oil until emulsified and stir in the parsley.

6. 6

   Add the cooked carrots and toss to combine.

7. 7

   Serve cold or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.