Moroccan carrot salad is one of the most popular salads on the Shabbat table or at a simcha. There’s a reason for that: the salad is cool, but spicy, light, yet somehow substantial. It makes your palate tingle for what comes next, which is the purpose of any good salad worth its salt.
To make it cut 1 pound of carrots into 1/2 inch rounds. Simmer in salted water until carrot slices are tender when pierced with the tip of a knife, about 20 minutes. Drain. Add two cloves of minced garlic, two tablespoons of good olive oil, a teaspoon of ground cumin, and a tablespoon of chopped fresh coriander (or flat-leaf Italian parsley if you must). Serve cool. Enough for four servings.