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recipe from bonappétit mag (bonappetit.com)
Whisk together 3 Tbsp. extra-virgin olive oil, 3 Tbsp. fresh lemon juice, 1 tsp. light honey, and ½
Season with salt
Add 1 lb. carrots, grated on the large holes of a box grater or in a food processor, fitted with a g
Toss to coat, adjusting the dressing to taste
Stir in ½ cup coarsely chopped flat-leaf parsley or cilantro
Set aside to marinate for at least 30 minutes and up to 2 hours before serving
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