Moroccan Carrot Salad By Way Of Israel

• 6 carrots, peeled
• 2 cloves garlic, minced
• 1 teaspoon chili powder or cayenne pepper
• 3 tablespoons freshly squeezed lemon juice
• 1 teaspoon ground cumin
• 1/2 teaspoons hot paprika
• 1/4 cups chopped cilantro or parsley
• 1/2 teaspoon harissa or chopped chili pepper (optional, more to taste)
• 1 pinch salt, more to taste

1. Cook the carrots in boiling water until just tender, about 10 minutes.
2. Drain the carrots and rinse under cold water. Slice on a bias into thin coin-shaped slices.
3. Mix together the garlic, chili powder, lemon juice, cumin, paprika, parsley, and harissa (if using) and toss with the sliced carrots. Season with salt.
4. Let stand at room temperature or in the fridge at least 1 hour, or in the fridge up to 2 days (the carrots will only get more flavorful with time). Serve cold or at room temperature.

carrots, garlic, chili powder, freshly squeezed lemon juice, ground cumin, hot paprika, ubc, chili pepper, salt

Taken from food52.com/recipes/9798-moroccan-carrot-salad-by-way-of-israel (may not work)