Middle-Eastern Carrot Salad by Marion Marshall, Van Nuys CA from The Garlic Lovers Cookbook Volume 2
A sweet and savory dish to serve as an accent with meat and potatoes, rice or pasta
6 large carrots, peeled and cooked
3 to 4 cloves fresh garlic, minced
1 tablespoon salad oil
1 tablespoon paprika
1 tablespoon chopped parsley
1 teaspoon salt
1/2 teaspoon salt
1/2 teaspoon cumin
Juice of 1 large lemon or 1 1/2 tablespoons vinegar
Slice carrots into 1/4 inch rounds. Combine all other ingredients and add to carrots. Marinate 3 to 4 hours, or overnight.
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