Moroccan Carrot Salad

Schmaltz Herring's Note:

My grandmother used to make a variation of this salad, and that's where I learned to love it. Her recipe is long-gone, after nearly 10 years I think I finally developed a recipe that resembled hers.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Yield: 2 cups

• ½ kg carrot , peeled and cut into 1/2 cm round slices
• 4 tablespoons olive oil
• 2 garlic cloves , minced
• 2 tablespoons lemon juice
• 2 tablespoons fresh cilantro , chopped (coriander)
• ½ teaspoon salt
• 1 teaspoon cumin
• 1 teaspoon paprika
• ½ teaspoon chili pepper , crushed

Directions:

1. Boil carrots until tender (not mushy), for 5-6 minutes. Drain, and immediately immerse carrots in cold water for 2-3 minutes.
2. Heat oil on medium in a skillet.
3. Saute garlic in oil for 1 minute. Add carrots, lemon juice, cilantro, salt, cumin, paprika, and chili peppers to the oil and saute for 2 minutes.
4. Immediately move mixture to a cool container and let chill.