Carrot Salad

By Rachel Cooks

Ingredients

4 to 5 large carrots, about 1 pound
¼ cup minced fresh cilantro ((fresh parsley or mint leaves can be substituted))
¼ cup chopped roasted nuts ((peanuts, cashews, or pistachios))
2 tablespoons freshly squeezed lemon juice
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon Dijon mustard
½ teaspoon ground cumin
¼ teaspoon kosher salt ((see note))
¼ teaspoon coarse ground black pepper

Prep Time15mins
Servings4

Instructions

In the bottom of a large bowl, whisk together the lemon juice, olive oil, honey, Dijon mustard, cumin, salt, and pepper until well combined.

Peel and julienne (or coarsely grate) the carrots and place in the same large bowl.

Add the cilantro, and toss everything together until evenly coated.

Let the salad sit for at least 15 minutes in the fridge to marinate the carrots in the dressing. Add nuts immediately prior to serving; stir well. Taste the salad and add more salt or pepper, if desired.

Serve chilled or at room temperature.