Moroccan Carrot Salad

My grandmother used to make a variation of this salad, and that's where I learned to love it. Her recipe is long-gone, after nearly 10 years I think I finally developed a recipe that resembled hers.

• Ready In: 20 mins
• Yields: 2-3 cups

Ingredients

• 1⁄2 kg carrot, peeled and cut into 1/2 cm round slices
• 4  tablespoons olive oil
• 2  garlic cloves, minced
• 2  tablespoons lemon juice
• 2  tablespoons fresh cilantro, chopped (coriander)
• 1⁄2 teaspoon salt
• 1  teaspoon cumin
• 1  teaspoon paprika
• 1⁄2 teaspoon chili pepper, crushed

Directions

1. Boil carrots until tender (not mushy), for 5-6 minutes. Drain, and immediately immerse carrots in cold water for 2-3 minutes.
2. Heat oil on medium in a skillet.
3. Saute garlic in oil for 1 minute. Add carrots, lemon juice, cilantro, salt, cumin, paprika, and chili peppers to the oil and saute for 2 minutes.
4. Immediately move mixture to a cool container and let chill.