In its original form this recipe calls for peeling and shredding the carrots. Make it fast by using grated carrots from the produce department. The recipe is from "Cuisine Economique" by Jacques Pepin (William Morrow and Co.).
Carrot and sunflower seed salad
Makes 6 servings
10 to 12 ounces grated carrots (about 6 medium carrots)
4 cloves garlic, crushed and chopped
1 teaspoon black pepper
1/2 teaspoon salt