Carrot Salad

1/2 lb carrots, shredded 

1/4 cup Olive Oil

2 Cloves garlic

1 tsps Thai curry paste

1 tsps caraway seed

1 tsps ground cumin

1/2 tsp Hungry Bear Garlic salt

1/4 cup apple cider vinegar 

2 tablespoons chopped cilantro if desired

In a med. saucepan, warm the oil; add the garlic, harissa, caraway, salt, cumin and vinegar stir for 2 minutes.  Add the carrots and simmer until most of the liquid is absorbed (5-10 minutes). Sever topped with cilantro if desired.