A simple side dish or a mid-afternoon snack, this Tunisian carrot salad is fast to throw together. A little bit sweet from the carrots and a little bit spicy from the cayenne pepper, this salad is zesty and delicious.
1 1/2 lb carrots, peeled and sliced into 1/4-inch round slices
3 tablespoons olive oil
1 teaspoon organic cumin ground
1 teaspoon organic cayenne pepper
3 tablespoons white wine vinegar
salt to taste
1/3 cup cilantro, chopped
In a medium saucepan boil salted water and add carrots, let simmer until crisp-tender, about 6-8 minutes. Drain carrots and set aside. In a large saucepan sauté (while stirring constantly) cumin and cayenne over medium heat until aromatic, about 30 seconds. Add to carrots to the saucepan while 1/2 cup water and vinegar. Simmer over medium heat until liquid is absorbed, stirring often, about 5 minutes. Season with salt to taste, add in cilantro.