Instructions: Peel the carrots and cut into julienne - quick work with a Japanese mandolin. Mash the garlic clove with the salt, and mix it with the red wine vinegar, lemon juice, and cayenne. Whisk in the olive oil. Taste for seasoning and add more acid, salt, or cayenne if needed. Toss with the carrots, add the chopped cilantro, and serve.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.