Spicy Carrot Salad (Houria)

Spicy Carrot Salad (Houria)
Photo by Jan Smith


  • 2 teaspoons extravirgin olive oil
  • ¼ teaspoon ground red pepper
  • ¼ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 4 (1/4-inch) diagonally cut carrots (about 1 1/2 pounds)
  • 1 teaspoon cumin seeds, toasted
  • 1 garlic clove, minced
  • + 3 more ingredients
    • 1 teaspoon Hungarian sweet paprika
    • ¼ cup chopped fresh cilantro
    • ¼ cup (1 ounce) crumbled reduced-fat feta cheese

Place carrots, cumin, and paprika in a large saucepan. Cover with water to just above carrots; bring to a boil. Cook 5 minutes or until carrots are just tender; drain. Combine carrots, cilantro, and next 5 ingredients (through garlic) in a large bowl; sprinkle with cheese.

View full recipe at My Recipes


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