Grated carrots with a bit of onion and garlic tossed with parsley, cilantro and a hint of cumin. Serve this salad for lunch or as a side. Add it to your Thanksgiving Dinner menu this year!
•1 lb peeled carrots, grated
•¼ of a white onion
•2 cloves garlic
•2 tablespoons extra-virgin olive oil
•2 tablespoons apple cider vinegar
•¼ teaspoon ground cumin
•2 tablespoons fresh cilantro, chopped
•2 tablespoons fresh flat-leaf parsley, chopped
•salt and pepper to taste
1. Chop the onion and place into a bowl of cold water to soak for 15 minutes. Drain and pat dry.
2. Place onion, garlic, oil vinegar and cumin into a food processor or handy chopper and pulse to chop.
3. Place carrots into a large bowl with dressing and fresh herbs. Toss and taste. Season with salt and serve.