Salt, to taste
1 (16 oz.) bag baby carrots or whole carrots
1 Tablespoon honey
1/2 cup mint leaves, finely chopped
1/4 tsp. cayenne pepper
1-1/2 Tablespoon Seasoned Rice Wine Vinegar
2 tsp. ground cumin
- Cook carrots in a large pot of salted boiling water until tender, about 5 minutes.
- Combine Pompeian Organic Extra Virgin Olive Oil, vinegar, honey, cumin, cayenne pepper and salt in a large bowl; whisk until blended.
- Drain carrots and transfer to the bowl; add mint leaves and toss to coat with dressing.
- Serve warm or at room temperature.