1 1/2 lbs. carrots, peeled & thinly sliced
1 lg. red bell pepper, cored & seeded, cut into thin strips
1/3 c. vegetable oil
2 tbsp. red wine vinegar
1/4 c. minced fresh parsley
2 tsp. cumin seeds
1 tsp. salt
1/2 tsp. turmeric
1/8 tsp. pepper

Steam carrots until tender-crisp. Add pepper. Mix remaining ingredients, pour over carrots. Serve chilled or at room temperature. Let marinate several hours for more intense flavor. Serves 8.