This salad tastes best when the carrots have time to marinate and absorb the flavors of the spices.

　　

Ingredients

4 servings

　　4 large carrots

　　Salt

　　1/2 teaspoon each cumin and coriander, toasted and ground

　　One 1-inch piece of fresh ginger, peeled and finely grated

　　A pinch of cayenne

　　Juice of 1/2 lime

　　2 tablespoons extra-virgin olive oil

　　2 tablespoons chopped cilantro or parsley

　　

Step 1

Peel and cut into little batons about 2 inches long and 1/4 inch square: 4 large carrots.

　　

Step 2

Cook in salted boiling water until almost tender; they should be pliable, but still crisp in the center. Drain and season with: Salt.

　　

Step 3

In a small bowl, mix together: 1/2 teaspoon each cumin and coriander, toasted and ground, One 1-inch piece of fresh ginger, peeled and finely grated, A pinch of cayenne.

　　

Step 4

Pour over the warm carrots and toss gently. Marinate for a few hours or in the refrigerator overnight. Just before serving whisk together: Juice of 1/2 lime, 2 tablespoons extra-virgin olive oil, 2 tablespoons chopped cilantro or parsley.

　　

Step 5

Pour over the carrots and toss gently. Taste for seasoning and add salt and lime juice as needed.

　　

Variations

Step 6

Garnish with green or black olives.

　　

Step 7

Use mint instead of cilantro or parsley.

　　The Art of Simple Food