Chilean Carrot Salad

As a teacher, I would assign this recipe to my fifth-graders to make. It's easy, much more so if you have a food processor with a julienne disk for the carrots. This is a light and refreshing side for a summer meal or picnic.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 5  young carrots
• 1  garlic clove, finely minced
• 1⁄4 cup  fresh-queezed lemon juice
• 1  tablespoon  finely minced fresh cilantro
•  salt
•  finely ground black pepper, to taste
• 1  tablespoon  vegetable oil

Directions

1. Peel and grate carrots.
2. Combine all ingredients in serving bowl. Sere cold.