Serves 4
Use the smallest carrots you can find for this, but not from packages of baby carrots. Instead, you can also make the salad with six regular carrots.
Bring to a boil, lower the heat, and simmer the carrots for 10 minutes or until tender. Drain and leave to cool.
paprika, cayenne, cinnamon, lemon juice, and parsley or thyme. Toss well.
source: Boston Globe, July 23, 2008 Jonathan Levitt
tags: vegan, vegetarian