This Moroccan-inspired spiced salad brings together boiled carrots, cumin, garlic, and lemon. Served cold, it is a light, refreshing side dish for a main course.
Boil the peeled carrots until slightly firm. Drain and let them cool until just warm.
Mix the crushed garlic with the cumin, lemon juice, olive oil, and red pepper flakes to make the dressing.
Toss the warm carrots with the dressing. Refrigerate for at least 20 minutes before serving so the flavors can meld.
Sprinkle with chopped fresh parsley and serve cold.
Important: Do not overcook the carrots; keeping them slightly firm is key to the salad’s texture. Adjust the spices to taste, and leave out the red pepper flakes if you prefer.
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