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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
1
Chile
Cayenne
Meal/Course
Side Dish
Serves
4
  • 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.

 

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