CARROT, RED ONION AND CILANTRO SALAD

Ingredients
Salt and ground black pepper, to taste
2 pounds carrots, thinly sliced
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 teaspoon finely grated ginger
1/2 teaspoon honey
1/2 cup roughly chopped cilantro
1/2 small red onion, very thinly sliced
1/2 cup roughly chopped roasted, salted almonds
Directions
Bring a large pot of salted water to a boil. Add sliced carrots and cook until just tender, about 2 minutes. Meanwhile, whisk together oil, lemon juice, ginger, honey and salt and pepper to taste in a large bowl. When carrots are done, drain and transfer to bowl with dressing. Gently toss cilantro and onions into carrots. Garnish with almonds and serve warm or at room temperature.