Crunchy Carrot Cumin Salad
Servings
4 Servings
Ingredients
- 2 cups sliced carrots peeled and sliced into ⅛-inch thick rounds
- 1 jalapeños deseeded and very finely diced
- ¼ cup extra virgin olive oil
- ¼ cup freshly squeezed lemon juice
- 2 teaspoons ground cumin
- 1 teaspoon kosher salt
Instructions
- In a large bowl combine carrots, jalapeño, evoo, lemon juice, cumin, and salt. Toss well, cover and store in fridge for at least 24 hours.
- Serve cold or at room temperature.