2-1/2 c. shredded carrot

2-1/2 c. chopped parley or parsley plus some cilantro leaves

Dressing:

3 T. olive oil

1 small clove garlic, pressed or minced

½ tsp. salt or to taste

2 T. fresh lemon juice

Pinch of cayenne (optional)

Place carrots and parsley in a serving bowl and set aside. Mix up the dressing ingredients and pour over the carrot mixture. Toss well and serve at room temperature or slightly chilled.