Tunisian Carrot Salad

Ingredients

• 1 1/2 lb carrots (peeled and sliced into 1/4-inch round slices)
• 3 tbsp olive oil
• 3 tbsp red onions (finely chopped)
• 4 1/2 tsp Spicely® Cumin Ground
• 1/4 tsp Spicely® Cayenne Pepper
• 1/2 cup water
• 3 tbsp white wine vinegar
• salt
• Spicely® Pepper
• 1/3 cup fresh cilantro (chopped)

Directions

Cook carrots in medium saucepan of boiling salted water (or steam in steamer) until crisp-tender, about 6-8 minutes; drain well.

Stir oil, onions, cumin and cayenne in heavy large skillet over medium heat until aromatic, about 30 seconds.

Add to skillet, the cooked, drained 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 and cool.

Mix in chopped cilantro.

Cover and chill. Bring to room temperature before serving. Can be made up to 1 day ahead. Serve hot or cold!

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