Raw Vegan Moroccan Carrot Salad - cooking recipe

Ingredients

1 lb carrot, coarsely grated (about 4 cups)
1/4 cup extra virgin olive oil
3 -4 tablespoons fresh lemon juice
1/4 cup chopped fresh cilantro
2 -4 garlic cloves, mashed
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 teaspoon sumac
1 pinch salt
about 1/2 teaspoon harissa (or 1 tablespoon minced green chilies, or 1/4 to 1/2 teaspoon cayenne(I used cayenne because I didn't)

Preparation

In a large bowl, mix together all the ingredients. Cover and let marinate in the refrigerator for at least 2 hours or up to 2 days to allow the flavors to meld. Served chilled or at room temperature.