French Carrot Salad

 

In a medium bowl, whisk together 3 T. extra-virgin olive oil, 3 T. fresh lemon juice, 1 tsp. light honey, and ½ tsp. ground cumin. Season with salt. Add 1 lb. carrots, grated on the large holes of a box grater or in a food processor, fitted with a grating attachment, and toss to coat, adjusting the dressing to taste. Stir in ½ cup coarsely chopped flat-leaf parsley or cilantro and set aside to marinate for at least 30 minutes and up to 2 hours before serving.