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Ingredients
  • 1½ teaspoons coriander seeds
  • 1 teaspoon cumin seeds
  • ½ teaspoon fennel seeds
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • ½ teaspoon Dijon mustard
  • ½ teaspoon Diamond Crystal or ¼ teaspoon Morton’s kosher salt
  • 4 to 5 medium-to-large carrots (about 12 to 14 ounces)
  • ½ cup cilantro, leaves and tender stems, roughly chopped
  • ½ cup fresh dill, torn into big, bite-sized pieces
  • ½ cup flat-leaf parsley leaves, roughly chopped
  • ½ cup mint leaves, torn into big, bite-sized pieces
  • Flaky sea salt
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