Adapted from “Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World,” by Gil Marks. Serves 6.
Ingredients
1 pound carrots, coarsely grated (about 4 cups)
1/4 cup vegetable oil or extra-virgin olive oil, plus more if needed.
3 tablespoons fresh lemon juice
1/4 cup chopped fresh cilantro
2 cloves garlic, minced
1/3 cup fresh orange juice
1/4 cup chopped fresh mint
1 tablespoon honey
1 teaspoon sweet paprika
Pinch of salt
1/4 teaspoon cayenne (optional)
Directions
In a large bowl, mix together all the ingredients. Cover and let marinate in the refrigerator for at least 2 hours or up to 2 days to allow the flavors to meld and permeate the carrots. Served chilled or at room temperature, drizzled with olive oil if needed for texture.
