2 tablespoons brown sugar
1 tablespoon freshly squeezed lemon juice
2 teaspoons sweet paprika
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1/4 teaspoon cayenne
1 teaspoon salt
1/4 cup olive oil
1 1/2 lb medium carrots (about 8 carrots)
2 teaspoons chopped parsley or cilantro, for garnish
Whisk together sugar, lemon juice, spices, salt, and oil in a large bowl until sugar is dissolved.
Using a veggie peeler, shave carrot slices and blanch in a pot of boiling salted water about 30 seconds, until crisp tender. Drain well. Immediately toss with dressing and chill, covered.
Before serving, sprinkle with chopped herbs.