Tunisian Carrot Salad

Posted by Genki Hagata on



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

1/2 cup water or vegetable stock

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.

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