Active Time

　　15 min

　　Total Time

　　3 1/4 hr (includes chilling)

　　Lightly garlicky and herbed, Moroccan-inspired carrots are versatile enough to accompany almost any meal.

　　

Ingredients

Makes 4 (first course or side dish) servings

　　1 pound carrots, sliced crosswise 1/4 inch thick

　　2 tablespoons chopped onion, rinsed and drained

　　1 garlic clove, chopped

　　2 tablespoons olive oil

　　2 tablespoons distilled white vinegar

　　2 tablespoons chopped cilantro

　　2 tablespoons chopped flat-leaf parsley

　　

Step 1

Cook carrots in a medium saucepan of boiling water until tender, about 8 minutes. Drain, then rinse under cold water until cool. Drain well.

　　

Step 2

Meanwhile, pulse onion and garlic with oil, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor until very finely chopped. Toss with carrots and chill at least 3 hours.

　　

Step 3

Just before serving, toss salad with cilantro, parsley, and salt to taste.

　　Cooks' note:

　　Carrot salad can be chilled up to 24 hours. Add herbs just before serving.