Tunisian Carrot Salad (Not Mashed)
Ready In: 20 mins
Serves: 4
Ingredients
- 1 1⁄2 lbs carrots, peeled, cut into 1/4-inch-thick rounds
- 3 tablespoons olive oil
- 2 1⁄4 teaspoons ground cumin
- 1⁄4 teaspoon cayenne pepper
- 1⁄2 cup water
- 3 tablespoons white wine vinegar
- 1⁄3 cup fresh cilantro, chopped (I like regular parsley)
Directions
- Cook carrots in medium saucepan of boiling salted water until crisp-tender, about 8 minutes. Drain well.
- Stir oil, cumin and cayenne in heavy large skillet over medium heat until aromatic,about 30 seconds. Add carrots, then 1/2 cup water and vinegar. Simmer over medium heat until liquid is absorbed, stirring often, about 5 minutes. Season with salt and pepper.
- Remove from heat. Cool. Mix in cilantro. Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
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