Panning The Globe was a great find on pinterest and adapted the recipe
2 pounds carrots, peeled and shredded in the Cuisinart
3 tablespoons chopped flat leaf parsley
1/4 cup extra virgin olive oil
1/3 cup fresh lemon juice (about 1½ lemons)
2 garlic cloves, finely chopped (1 teaspoon)( I used 3 cloves)
1 teaspoon salt(didn't use)
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
parsley sprigs to garnish
Put shredded carrots and chopped parsley in a large bowl
Make the dressing -Whisk lemon juice and spices, I used my magic bullet. Keep whisking while slowly adding the olive oil to emulsify the ingredients.
Mix the dressing with shredded carrots and parsley. I also added some green onion. Chill for an hour in the fridge and let the flavors have a party. Enjoy!
This keep well in the fridge a few days.