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Rainbow Carrot Salad
1 bunch rainbow carrots
2 tablespoons olive oil
2 tablespoons rice wine vinegar
1 teaspoon fresh lemon juice
1/4 teaspoon ground cumin
salt and freshly ground black pepper to taste
2 green onions, sliced
Using short strokes with a vegetable peeler, shave carrots into thin shavings about 2 inches long.
Whisk olive oil, rice wine vinegar, lemon juice, and cumin together in a bowl; pour over carrots and toss gently with a rubber spatula. Season carrots with salt and pepper; sprinkle with green onions.
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