Carrot Cilantro Lime Salad

I think carrots are often taken for granted, relegated to coleslaw, soups, and stews. But as some of you probably know they can be pretty satisfying as the main ingredient, and not only do they last for a couple of weeks in the fridge but they’re super easy to prepare. Take for example roasted carrots and garlic, simply wash, cut, toss with oil and salt and throw in the oven at 350. Add your chopped garlic after thirty minutes and serve after forty…what could be easier?

 
But with the warmer temps and the perennials popping a cold carrot salad seems more of the way to go these days, and this simple one with lime juice and cilantro is especially refreshing. Julienne your carrots in a mandolin, shred on the coarse side of a box grater, or cut by hand. Sixteenth inch slices are best. Toss with fresh lime juice, chopped cilantro, and coarse salt and pepper to taste. So crunchy and so tasty.