In the demonstration I used orange and purple carrots which made the salad particularly lovely. Play around with the ingredients here adjusting to your taste.
3 cups carrot ribbons (about 2 medium carrots)
2 T olive oil
1 T yogurt
2 t lemon juice
¼ t cumin
¼ t coriander
Pinch pepper flake
Combine the oil, yogurt, lemon juice, cumin and coriander in a small bowl. Add a pinch of salt. Taste and adjust dressing to your desire. Toss with the carrots. Finish with fresh cilantro roughly chopped or simply torn. Add a bit of pepper flakes if you would like some heat. Taste and add more salt if needed.
Recipe from Ashley Rodriguez from notwithoutsalt.com