INGREDIENTS
1 lb
carrots (4-5 large carrots, peeled)
1 tbsp
avocado oil
1/2 tsp
ground cumin
1/2 tsp
salt
1/4 tsp
ground black pepper
1/4 cup
fresh parsley (chopped)
1/4 cup
mayonnaise (or vegan mayo)
1 tbsp
sriracha sauce (to taste)
2 tsp
lemon juice
1/2 tsp
garlic powder