Curry Carrot Salad with Parsley (vegan, gluten-free, dairy-free)

This salad makes an enticing, light, bright, and flavorful side dish or main course.  The sweetness of the carrots and the spicy gusto of the seasoning will have your taste buds doing the conga. 

I recommend cooking the carrots only to a slight tenderness, the salad is better with a little crunch. Add other herbs.  It works well with a combination of parsley and cilantro.  I call for my go to, kosher salt, but feel free to use any salt you might like to use.

This is a great salad to make ahead.  Store in and air-tight container in the refrigerator for up to seven days. Serve at room temperature.


The Basics:
1. Blanch carrots.
2. Add oil, parsley, lemon juice, onion, and spices.
3. Eat.


Recipe:
4 c. large diced carrots
1 c. chopped parsley 
3 tbs. fresh lemon juice
2 tbs. finely minced red onion
1 tbs. olive oil
1 tsp. kosher salt
1/2 tsp. ground black pepper
1/2 tsp. ground tumeric
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. hot paprika
1/2 tsp. ground sumac


Method:
1. Bring 8 cups of water to a boil and add carrots. 
2.Cook on high for 5-7 minutes or until desired tenderness.
3. Strain carrots and add to a large bowl of  ice water.
4. Stir in the ice water until the carrots are completely cooled.
5. Strain from water.
6. In a medium sized bowl add carrots and remaining ingredients.
7. Stir and serve.



ENJOY!