Ingredients
- 12 large carrots peeled, trimmed, and cut into 3/4-inch rounds
- 1 1/2 teaspoons kosher salt plus more to taste
- 5 tablespoons fresh lemon juice
- 4 tablespoons extra virgin olive oil
- 2 teaspoons sweet paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 3/4 teaspoon ground sumac optional
- 1 cup chopped fresh cilantro
Instructions
- Place the carrots in a large pot, cover with water about 2 inches above the carrots, add salt, and bring to a boil. Reduce the heat slightly and cook until the carrots are tender but still firm, about 15-20 minutes.
- Drain the carrots well and transfer them to a large bowl. Immediately add the lemon juice, olive oil, sweet paprika, ground cumin, ground coriander, and ground sumac (if using). Add salt to taste. Toss everything together until the carrots are evenly coated.
- Add the chopped cilantro and gently mix. Refrigerate the salad for at least an hour to let the flavors meld before serving.
