2-1/2 c. shredded carrot
2-1/2 c. chopped parley or parsley plus some cilantro leaves
3 T. olive oil
1 small clove garlic, pressed or minced
½ tsp. salt or to taste
2 T. fresh lemon juice
Pinch of cayenne (optional)
Place carrots and parsley in a serving bowl and set aside. Mix up the dressing ingredients and pour over the carrot mixture. Toss well and serve at room temperature or slightly chilled.