Moroccan Raw Carrot Salad

Carrots

• 2 pounds carrots, peeled and shredded in a food processor.
• 3 tablespoons chopped flat leaf parsley plus a few sprigs for garnishing

Dressing

• ¼ cup extra virgin olive oil
• 1/3 cup fresh lemon juice (about 1½ lemons)
• 2 garlic cloves, finely chopped (1 teaspoon)
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• Parsley sprigs to garnish

Put shredded carrots and chopped parsley in a large bowl

Make dressing: Whisk lemon juice and spices. Keep whisking while slowly adding the olive oil to emulsify the ingredients.

Toss dressing with shredded carrots and parsley. Chill for an hour in the fridge and let flavors merge. Enjoy!