Peel and then grate the carrots using either the large holes on a box grater or a food processor fitted with a medium grating attachment. Put the grated carrots in a large bowl.
In a small bowl, whisk the oil and lime juice. Add the jalapeño and season to taste with salt and pepper.
Add the dressing and chopped cilantro to the carrots and toss. Season to taste with salt and pepper, garnish with the cilantro leaves (if using), and serve.
This salad is lovely with pan-seared or grilled salmon drizzled with a lime vinaigrette.
nutrition information (per serving):
9, Fat Calories
80, Saturated Fat
1, Monounsaturated Fat
9, Polyunsaturated Fat
Photo: Scott Phillips