Raw Moroccan Spiced Carrots

Again, I made these a few weeks ago but never took a picture. The picture to the right is similar to how they look, though. I really liked the flavor of the dressing in this recipe, especially the sweetness that the raw agave and cinnamon add. One important thing is that you cut the carrots small enough that the dressing can mix all around them and it doesn’t just taste like carrot. Also, don’t let them sit in the fridge too long or they start to get soggy.

1 lb Carrots
1 Tbs Olive oil
1/2 tsp Coriander
1/4 tsp Cayenne
1/4 tsp Cinnamon
2 Tbs Parsley
1 Tbs Raw agave
 2 Tbs Lemon juice, freshly squeezed
Salt

Julienne carrots at about 1/4″. Mix spices, agave, lemon juice, and salt to taste. Pour the sauce over the carrots and mix well.

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