• 1 pound carrots

• 1 ½ - 2 tablespoons fresh herbs, such as parsley, tarragon, chives, finely chopped

Dressing

• 2 tablespoons olive oil

• 2 tablespoons lemon juice

• ¼ teaspoon honey

• ½ teaspoon Dijon mustard

• ¼ teaspoon cumin

• salt and pepper, to taste

1. Wash the produce and herbs. Grate the carrots using a box grater or julienne peeler. Set aside. 

2. In a large bowl, mix the dressing ingredients. 

3. Add the carrots and chopped herbs and toss until the dressing is well incorporated. 

4. Taste and adjust the seasoning. For best flavor, allow carrots to marinate for 20 minutes before serving. 

Cover and store leftovers in the refrigerator for up to 4 days.