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Carrot Salad, Oriental (P, TNT)
Source: Self
Serves: 8-10

4-5 peeled carrots
1/2 teaspoon cumin, or more
2-3 whole garlic cloves, peeled and crushed
olive oil
lemon juice
2 tablespoons shredded parsley

Peel and cook the carrots in salted water.

While still hot, cut in thin coins and marinate with the dressing made with garlic mixed in lemon juice, oil and salt. Decorate with chopped coriander or parsley.

Posted by Viviane Barzel

Nutritional Info Per Serving: N/A