Total Time
20mins
Prep 20 mins
Cook 0 mins

Not the typical shredded carrot salad. The carrots are sliced and cooked til fork-tender first. I added the red onion and a pinch of sugar. Make ahead and chill. Best if brought to room temp. for serving.

Ingredients Nutrition

Directions

  1. Cook carrots in medium saucepan of boiling salted water until crisp-tender, about 6-8 minutes; drain well.
  2. Stir oil, onions, cumin and cayenne in heavy large skillet over medium heat until aromatic, about 30 seconds.
  3. Add to skillet, the cooked, drained carrots, then 1/2 cup water and vinegar. Simmer over medium heat until liquid is absorbed, stirring often, about 5 minutes.
  4. Season with salt and pepper (and sugar if using). Remove from heat and cool.
  5. Mix in chopped cilantro.
  6. Cover and chill. Bring to room temperature before serving.
  7. Can be made up to 1 day ahead.

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