The Best Moroccan Carrot Salad

Ingredients

• 12 large carrots, peeled and trimmed
• 3 tsp sea salt or 1 1/2 tsp table salt (see note 1)
• 1/3 cup lemon juice (see note 2)
• 4 tbsp extra virgin olive oil
• 2 tsp sweet paprika
• 2 tsp cumin
• 1 tsp sumac (See note 5)
• 1 cup chopped fresh cilantro or parsley

Instructions

1. 1

   Slice the carrots into 3/4" rounds (cut them in half lengthwise as you get to the thicker part. The goal is to have all the carrots be approximately the same size, so they can cook evenly)

2. 2

   Place carrots in a medium size pot, add water so it covers about 2" above the carrots and the salt. Bring to a boil and reduce the heat slightly so they can keep boiling. Cook for 45 minutes or until the carrots are tender, but not mushy (See note 3)

3. 3

   Drain them well, transfer them to large bowl and immediately add the lemon juice, olive oil, paprika, cumin and sumac and toss well. Add the chopped cilantro or parsley, toss again and refrigerate until ready to serve (see note 4)