Tunisian Carrot Salad


  • ¼ teaspoon cayenne pepper
  • 2 ¼ teaspoons ground cumin
  • 3 tablespoons olive oil
  • 1 ½ pounds carrots, peeled, cut into ¼-inch-thick rounds
  • 1/3 cup chopped fresh cilantro
  • 3 tablespoons white wine vinegar
  • ½ cup water

1. Cook carrots in medium saucepan of boiling salted water until crisp-tender, about 8 minutes. Drain well. 2. Stir oil, cumin and cayenne in heavy large skillet over medium heat until aromatic, about 30 seconds. Add carrots, then 1/2 cup water and vinegar. Simmer over medium heat until liquid i...

View full recipe at SpringPad


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