Tunisian Carrot Salad
Monday, 26 May 2008
DescriptionThis salad travels well and can be made a day ahead. If you refrigerate it overnight, bring it to room temperature before serving.
At a glance
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.