For even quicker preparation time on this simple recipe, use your food processor to shred the carrot.
3 cups coarsely shredded carrot
1 teaspoon ground cumin
3 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon water
1/4 teaspoon salt
1/8 teaspoon pepper
2 garlic cloves, crushed
1/4 cup finely chopped fresh parsley
How to Make It
Steam carrot, covered, 3 minutes or until crisp-tender. Rinse under cold water, and drain well. Spoon into a medium bowl; set aside.
Place a small skillet over medium-low heat. Add cumin; cook 20 seconds, stirring constantly. Remove from heat. Add lemon juice and next 5 ingredients (lemon juice through garlic); stir with a whisk until blended. Add lemon juice mixture and parsley to carrot; toss well. Cover and chill.