Passover Favorite: Sweet-and-Spicy Cooked Carrot Salad

Ingredients

• 10 carrots

• 3 cloves garlic

• 1/4 cup olive oil

• 1/2 bunch fresh cilantro

• Juice of 2 lemons

• 2 teaspoons lemon zest

• 1 teaspoon cumin

• 1 teaspoon sweet paprika

• 1/2 teaspoon hot paprika

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

Instructions

Peel the carrots and slice them into rounds. Cook the slices for about 15 minutes, until only partially softened. Drain and transfer the carrots to a bowl.

Peel and finely chop the garlic. Heat a little olive oil in a pan and briefly sauté the cumin and both types of paprika for a few seconds. Add the chopped garlic and cook for a few more seconds.

Pour the contents of the pan over the carrots, add the remaining ingredients, and mix well.