Recipe information
Yield
Serves 6 to 8
Ingredients
4 large garlic cloves
1/2 cup chopped fresh cilantro
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon ground ginger
1 tablespoon ground cumin
5 large carrots (about 1 1/2 pounds), peeled, cut into 1/4-inch-thick rounds
Preparation
Step 1
Finely chop garlic in processor. Add cilantro, oil, lemon juice, ginger and cumin. Process until well blended.
Step 2
Cook carrots in medium pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Transfer to large bowl. Add dressing and toss to coat. Season salad to taste with salt and pepper. Cool to room temperature; serve.
