Ingredients
Scale
- ⅓ cup lemon juice (from 3 medium or 2 large lemons)
- 3 tsp lemon zest
- ⅓ cup olive oil
- ½ tsp paprika
- 1–2 cloves garlic, crushed or grated
- 1 tsp cumin
- 1 tsp salt, or to taste
- ½ tsp ground black pepper, or to taste
- ½ tsp ground coriander (optional)
- pinch or two of Aleppo pepper or crushed red pepper (optional)
- ½–⅔ cup fresh cilantro or Italian parsley or a mix, chopped small
- 1 lb fresh carrots (5-6 medium or 3–4 large), washed and trimmed, peeled or unpeeled
Instructions
- To make the dressing, zest and juice lemons into separate bowls.
- Then, in a mixing bowl, whisk together the lemon juice, oil, paprika, garlic, cumin, salt, pepper, coriander and Aleppo or red pepper, if using. Add the lemon zest, cilantro and/or parsley, and mix thoroughly. Set aside.
- In a separate large bowl, grate the carrots on the large holes of a box grater or use a food processor with the fine shredding disk. Pour the dressing over the carrots and mix well. The salad can be served immediately, but if refrigerated for several hours, or even a day, the flavors will blend better.
Notes
The salad will keep well for several days in the refrigerator.
- Prep Time: 10 minutes
- Category: Side dish
- Method: Easy
- Cuisine: Israeli