Keyword >
Cooking Method >
Meal / Course >
Ingredient >
Cuisine >
Heat Level >
Chile >

Tunisian Carrot Salad

Monday, 26 May 2008

Description

This salad travels well and can be made a day ahead. If you refrigerate it overnight, bring it to room temperature before serving.

Ingredients

At a glance

Cuisine

African

Vegetarian

Ingredient

Vegetable

Cooking Method

Boil

Simmer

Heat Level

Chile

Cayenne

Meal/Course

Side Dish

Serves

1 1/2 pounds 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
Salt and freshly ground black pepper, to taste
1/3 cup chopped cilantro leaves

Methods/steps

Cook the carrots in salted boiling water until they are crisp tender, about 8 minutes. Drain well.

Add the olive oil to a large skillet over medium heat. Add the cumin and cayenne and heat until aromatic, about 1 minute. Add the carrots, 1/2 cup water and vinegar. Simmer over medium heat until the liquid is absorbed, stirring often, about 5 minutes. Remove from heat. Cool. Mix in cilantro and season with salt and pepper.

Reviews

Rate this recipe

Featured Rapid Recipe

Tsuma Nzole Kalu's Special Sauce

Created by emily

This recipe was collected for me in Mombasa, Kenya by Richard Sterling, 
who wrote: “The barbecue master at the Big Bite Restaurant in Mombasa is 
Tsuma Nzole Kalu. He concocted this recipe for hot sauce and gave it its 
name. Serve it over grilled or barbecued meats and poultry.”