Ingredients
- 4 large garlic cloves
- 1/2 cup chopped fresh cilantro
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon ground ginger
- 1 tablespoon ground cumin
- 5 large carrots (about 1 1/2 pounds), peeled, cut into 1/4-inch-thick rounds
Directions
- Finely chop garlic in processor. Add cilantro, oil, lemon juice, ginger and cumin. Process until well blended.
- Cook carrots in medium pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Transfer to large bowl. Add dressing and toss to coat. Season salad to taste with salt and pepper. Cool to room temperature; serve.
