Carrot Slaw

This recipe is a great way to add to the plate. Not to mention it's an unusual use of carrots. It's not often you see a raw carrot side dish.

Carrot Slaw
Adapted from Seasoned in the South by Bill Smith

If you aren't a big fan of garlic, I suggest starting off with one clove of garlic. Since this dish is raw you get the full flavor of the garlic.

2 cloves garlic
1 lb of carrots, peeled and sliced
1/2 lemon
1 1/2 tablespoons extra virgin olive oil
1/8-1/4 teaspoon cumin, to taste
Salt and pepper

Add the garlic and carrots to the bowl of a food processor. Zest the lemon and add the zest to the carrot/garlic mixture. Remove the rind from the lemon and any seeds; add the pulp to the food processor. Pulse the food processor until the carrots are medium to finely chopped (it's a matter of personal preference). Slowly add the olive oil. Remove the top of the food processor and add the cumin. Season to taste with the salt and pepper.