Miriam’s Curried Carrot Salad

I am the youngest out of 9 and I “adopted” many of their recipes. From Esther I took the potato and olive salad, from Mike I took the honey-mustard salmon and from Mazal I took the crusted meatballs. My sister Miriam created this salad and she makes it whenever I come for a visit. I myself make it a lot at home. It gets better on the next day when the carrot softens a bit.

• 3 c shredded carrots

• ⅓ c chopped cilantro 

• ½ green chili pepper chopped 

• 1 tbsp curry

• 1 garlic clove, crushed 

• ¼ c olive oil 

• 2 tbsp lemon juice 

Mix everything well. Fix seasoning after a few hours or the next day.