Raw Moroccan Carrot Salad

I especially like this sweet and crunchy salad because of the aromatic spices which lend it an exotic flavor.  This salad is full of vitamins, minerals and fiber.  Carrot is a root vegetable that is an excellent source of vitamin A in the form of beta-carotene.  It also contains vitamins C, D, E, K, B1, B6 and minerals such as potassium, manganese, phosphorous, magnesium and zinc.  The antioxidants and phytonutrients in carrots can help improve vision, delay the effects of aging, improve immune function, cleanse the liver, and prevent cancer, cardiovascular disease and stroke. This recipe is from Epicurious.

1 lb. raw carrots, coarsely grated
¼ cup extra virgin olive oil (I also add some unrefined sesame oil)
3 – 4 Tbsp fresh lemon juice
¼ cups cilantro and/or parsley, chopped

2 – 4 garlic cloves, minced
½ tsp cumin and ½ tsp cinnamon
1 tsp sweet paprika
Sea salt to taste
2 Tbsp raisins (optional)

Mix all ingredients in a large bowl.  Cover and marinate in the refrigerator for at least 2 hours or up to 2 days, allowing the flavors to meld and permeate the carrots.  Serve chilled or at room temperature.