Ingredients
Method
- Bring a pot of salted water to a rolling boil. Add the carrot sticks and cook for 8-10 minutes until a fork pierces them easily but they still have a slight snap.1 lb carrots
- Pour the carrots into a colander, then rinse under cold running water for 30 seconds to stop the cooking and lock in the tender-crisp texture.1 lb carrots
- In a mixing bowl, whisk together olive oil, lemon juice, minced garlic, cumin, paprika, red chili flakes (if using), honey (if using), salt, and black pepper until emulsified.2 cloves garlic, 1 tsp ground cumin, 0.5 tsp paprika, 0.25 tsp red chili flakes, 2 Tbsp olive oil, 2 Tbsp fresh lemon juice, 1 tsp honey, salt, black pepper
- Add the drained, cooled carrots to the bowl with the dressing and toss until evenly coated. Let the salad sit for 15-20 minutes at room temperature to soak in flavors.1 lb carrots
- Right before serving, fold in the chopped cilantro and parsley so they stay bright green and punchy, not wilted or brown.0.25 cup cilantro, 2 Tbsp parsley
Notes
- Boil carrots just 8-10 minutes to keep them tender-crisp and avoid mushiness.
- Rinse carrots with cold water immediately after boiling to stop cooking and retain texture.
- Add fresh herbs only after carrots have cooled to keep them bright and fresh.