Chilean Carrot Salad

Description
As a teacher, I would assign this recipe to my fifth-graders to make. It's easy, much more so if you have a food processor with a julienne disk for the carrots. This is a light and refreshing side for a summer meal or picnic.
 * 20 minutes
 * 4 servings

Ingredients

 * 5 young carrots
 * 1 garlic clove, finely minced
 * ¼ cup fresh-squeezed lemon juice
 * 1 tablespoon finely minced fresh cilantro
 * salt
 * finely ground black pepper, to taste
 * 1 tablespoon vegetable oil

Directions

 * 1) Peel and grate carrots.
 * 2) Combine all ingredients in serving bowl.
 * 3) Sere cold.