Bolivian Carrot Salad
- 5 young carrots
- 1 garlic clove, finely minced
- 1/4 cup fresh-queezed lemon juice
- 1 tablespoon finely minced fresh cilantro
- finely ground black pepper, to taste
- 1 tablespoon vegetable oil
- Peel and grate carrots.
- Combine all ingredients in serving bowl. Serve cold.