Tunisian Carrot Salad

READY IN: 30mins
Recipe by Leslie in Texas

Come explore the tastes of the sunny Mediterranean! This doubles easily and can be made ahead- goes well with Turkish Zucchini Pancakes. Explore the world from your kitchen!

Top Review by Lorac

I am addicted to this easy to make and colorful dish. Sweet carrots in a spicy vinegary dressing, tamed with fresh cilantro. I didn't use 1/4 tsp of cayenne. I'm a Yankee and that amount equals my total consumption for a year, so one shake is enough for me. I don't like cilantro, but some how I knew it was important to this dish. I was brave and added 3 tbls and I am so glad I did. The cilantro mellows the vinegar and accents the other flavor. This is the first time I have enjoyed fresh cilanto and I keep going back for another fork full! It's even better chilled, so it is the perfect make ahead dish for any occassion.

Ingredients Nutrition

Directions

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

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