SALAD:, 2lbs. carrots, 1/2 bunch of chopped parsley—you can also use cilantro or basil or dill or a mix of herbs.,
DRESSING:, 1/4 cup olive oil, 1/3 cup lemon juice, 2 finely chopped garlic cloves, 1 teaspoon of cumin, 1 teaspoon salt, Pinch cayenne pepper

1. Peel and shred carrots, and put them with chopped herbs in a large bowl. 2. Make dressing by whisking lemon juice and spices. Slowly add olive oil. 3. Toss shredded carrots and chopped herbs in dressing. Chill for an hour in the refrigerator. 4. Serve and enjoy! Leftovers can be stored in a sealed container in the refrigerator for several days.