This is from Cottage Living Magazine. It makes about 3 cups.
6 carrots, peeled and shredded
3 large garlic cloves, minced
Zest and juice of 1 lemon (@3 tsp zest and 3 T juice)
1/4 tsp salt
2 T olive oil
Toss together first 4 ingredients and let stand for 30 minutes. Stir in olive oil, taste for seasoning and adjust, if desired.
Note: original recipe called for 1/4 tsp sugar, which I omitted because carrots are sweet to begin with. You could add a little Splenda, if desired, but it was good without.