Spicy Lemony Carrot Salad

This salad (pictured on this page with the Kebaburgers) is inspired by a similar one I eat at Itzik Hagadol, a steak joint in Jaffa, as part of a giant table of salatim. It takes no time to put together and goes with a multitude of dishes that beg for spice, acid, or crunch. You can shred the carrots on the large holes of a box grater, or use a spiralizer or julienne peeler to make longer, wispier carrot ribbons.

Serves 4 to 6

Active Time: 10 minutes

Total Time: 10 minutes

2 very large carrots, shredded

1 jalapeño, seeded and thinly sliced into rings

5 tablespoons freshly squeezed lemon juice

Sprinkle of sumac (optional)

In a large bowl, toss the carrots, jalapeño, and lemon juice. Refrigerate for at least 30 minutes and up to 4 hours. Transfer to a serving bowl and sprinkle with sumac, if using.