Carrot Salad Recipe

• 700 gm Carrots (peeled & cubed)
• 1 ½ tbsp Lemon Juice
• 1 ½ tbsp Vegetable Oil
• 1 tbsp Parsley (chopped)
• 1 tsp Cumin
• Salt to taste
• Pepper to taste

• Put carrot with water in a pan and get it to boil. Then cook it on low flame until it is tender. Then wash it with cold water.
• Mix the carrot with remaining ingredients in a bowl and flip it covered slowly. Then keep it in the fridge for 1 hr.