|Tunisian Carrot Salad|
|Recipes - Cumin|
Tunisian Carrot Salad
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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