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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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2 pound carrots, peeled
salt
4 tablespoon olive oil
2 tablespoon sugar
2 tablespoon lemon juice
2 tablespoon cilantro, chopped
hot red pepper, to taste
sweet red pepper, to taste
Slice the carrots fairly thin lengthwise. Cut slices into ¾" lengths. Cook segments in boiling, salted water until just tender. Drain. Toss in pot with remaining ingredients. Serve hot as a side dish or cold as an appetizer accompanying other vegetables.