Moroccan Carrot Slaw

A shredded carrot salad that has enough 'kick' to bring 'em back for more.

2 cups shredded carrots
1/2 cup flat-leaf Italian parsley, chopped
3 Tbsp. orange juice
1 Tbsp. olive oil
1/2 tsp. paprika
1/4 tsp. cumin
1/8 tsp. cayenne pepper
1/8 tsp. sea salt

Grate carrots and place in bowl. Add chopped parsley and stir. Combine dressing ingredients and mix well. Then, pour over carrot and parsley mixture and stir gently. Serve at once, or cover and refrigerate overnight. To servce, place in pretty bowl and garnish as desired.

*Flax oil may be substituted for olive oil. And fresh cilantro can replace flat-leaf Italian parsley, if desired.