Moroccan Carrot Salad
rec.food.recipes/El Fonzo/2003
Makes 4-5 servings

2 lb carrots
1/3 cup vegetable or olive oil
2 Tbsp white vinegar
1 Tbsp chopped fresh parsley
1 tsp paprika
1 tsp ground coriander
1/2 ground cumin
1/2 tsp chili powder
1 clove garlic, minced
1/2 tsp salt

Peel carrots; slice on diagonal about 1/2-inch thick. Boil 3 minutes; rinse with cold water to stop cooking. Combine carrots with rest of ingredients.