Description Edit

Tunisian carrot salad

Ingredients Edit

Directions Edit

  1. Cook carrots in medium saucepan of boiling salted water until crisp-tender, about 8 minutes.
  2. Drain well. 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.
  3. Simmer over medium heat until liquid is absorbed, stirring often, about 5 minutes.
  4. Season with salt and pepper. Remove from heat. Cool. Mix in cilantro.

(Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)

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