Carrot Tabouleh

Serves 4


4 large carrots
½ t coriander powder
¼+ t ground cumin
¼ t ground ginger
1 small clove of garlic
A few slices of red onion or shallot, about 1-2 T
5-6 large mint leaves, torn
½ t kosher salt
¼ t black pepper
1 T fresh squeezed lemon juice
1-3 T light oil such as canola


  • Cut carrots into 1 inch chunks. Rough chop garlic clove. Add coriander, cumin, ginger, red onion, and mint leaves.Drizzle with about 1 T oil and pulse until ground into small pieces about the size of cooked couscous. Add a bit more oil and about 2 T fresh squeezed lemon juice, and serve.

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