Photo and Styling: Colleen Duffley
Makes 4 servings
3 cups coarsely chopped carrot
1 teaspoon ground cinnamon
1 teaspoon ground ginger
3 tablespoons olive oil
1/2 cup honey
1 tablespoon vinegar
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh cilantro
1. Cook carrot in boiling salted water to cover 5 minutes or until al dente. Drain.
2. Toss carrot with remaining ingredients. Serve warm or at room temperature.