The origin of this recipe is unknown. I found it printed in a large, unwieldy pile of recipe prospects with no reference notes. I've added a few ingredients and subtracted a few others. Although this recipe supposedly serves four, I could have made twice as much and still had no leftovers. —WeeklyGreens
What You'll Need
carrots, peeled and thinly sliced on the bias
large garlic cloves, minced
chopped fresh cilantro
freshly ground black pepper
grated lemon zest
Juice of 1/2 lemon
In a pot of generously salted boiling water, cook carrots until just barely tender, about 5 minutes.
While carrots are cooking, combine oil, cumin, garlic, honey, cilantro, salt, pepper, cayenne, lemon zest and lemon juice in a medium bowl. Whisk until blended.
Drain carrots completely, then add warm carrots to the bowl with the dressing. Toss to coat evenly.