4 large Red Dog Carrots
Salt
½ tsp. cumin
½ tsp. coriander
1 inch fresh ginger, finely grated
A pinch of cayenne
Juice of ½ lime
2 Tbsp. olive oil
2 Tbsp. Parsley, Cilantro, and/or Mint, chopped

Julienne carrots (cut them into little matchsticks) and cook in salted boiling water until almost tender, but still crisp in the center. Drain and season with salt. Add cumin, coriander, ginger, and cayenne and toss gently to mix. Allow to marinate in the refrigerator for a few hours or overnight to allow the carrots to absorb the flavors. Just before serving, whisk together lime, olive oil, and herbs. Pour over the carrots and toss. Taste for seasoning and add lime or salt as needed.