Ingredients
8 medium carrots, thinly sliced
1/4 cup olive oil
1/3 cup fresh lemon juice
2 teaspoons coarse salt
2 jalapeno chiles (ribs and seeds removed), minced
1 teaspoon ground cumin
2 teaspoons honey
1 cup packed chopped mint leaves
Preparation
In a nonreactive bowl, combine all ingredients except mint. Let sit 15 minutes (or refrigerate up to 8 hours). Toss with mint just before serving.
