1. Prepare the Carrots

• Peel the carrots and then grate or shred them using a box grater or a food processor. You should aim for about 4 cups of shredded carrots, depending on the size of the carrots. Set aside in a large bowl.

2. Add Additional Ingredients

• To the shredded carrots, add the finely chopped red bell pepper (if using), fresh herbs (parsley or cilantro), and any optional ingredients like raisins or dried cranberries for a touch of sweetness and sunflower seeds or walnuts for crunch.

3. Make the Dressing

• In a small bowl, whisk together the olive oil, lemon juice (or vinegar), honey (or maple syrup), cumin, coriander, salt, and pepper. Adjust the seasoning as necessary—if you prefer a sweeter salad, add more honey or a pinch of sugar. If you prefer more tang, add a bit more lemon juice or vinegar.

4. Toss the Salad

• Pour the dressing over the shredded carrot mixture and toss everything together until well combined. Make sure the dressing coats all of the ingredients evenly.

5. Chill (Optional)

• For best flavor, let the salad sit for 15-30 minutes before serving to allow the flavors to meld together. You can also refrigerate it for up to an hour for an extra refreshing effect. However, you can serve it immediately if desired.

6. Serve and Enjoy

• After chilling (or right away), give the salad a quick toss again and serve as a side dish to complement any meal. Garnish with additional fresh herbs or seeds if desired.