Middle Eastern Carrot Salad

If you have had the pleasure to visit a grill house in Israel, like Itzik HaGadol, or fish restaurants, or like Old Man and the Sea, then you know the abundant array of “salatim” (small dips/salads) that are tossed onto the table as soon as you sit down. One of our favorites is this carrot salad that can be made in slices, or using shredded carrots.

Ingredients

4 large carrots

1 lemon, juiced

1 chopped garlic clove

2 tbsp olive oil

1 tsp cumin

1 tsp paprika

1 tsp salt

1 tbsp apple cider

Directions

1. Peel and shred the carrots.

2. Massage the carrots with the half amount of garlic, salt, lemon and vinegar and oil until it has a crunchy texture.

3. Let it rest for 10 mins and after add the rest of the vinegar, salt, lemon if needed.

4. Decorate with mint and coriander leaves, as desired.

Photo credit: May I Have That Recipe