Ingredients
2 tablespoons extra-virgin olive oil
1 large shallot, diced small
1/4 teaspoon fennel seed
1/4 teaspoon ground cumin
4 cups grated carrots (about 5 large)
2 tablespoons fresh lime juice
Coarse salt and ground pepper
Preparation
In a small nonstick skillet, heat oil over medium. Add shallot and cook until softened, 8 minutes. Add fennel and cumin and cook until fragrant, 1 minute. In a medium bowl, toss together carrots, lime juice, and shallot mixture; season with salt and pepper.
