Name: Tunisian Carrot Salad
Ingredients: 1.5 pounds carrots (cut in 1/4 inch rounds); 1 pinch salt; 1 package shelled edamame; 3 tablespoons olive oil; 1.25 teaspoons ground cumin; 2 teaspoons cayenne pepper; 3 tablespoons white wine vinegar; 0.333333 cup fresh cilantro (chopped)

Tunisian Carrot Salad

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Course Salsas, Salads & Slaws

Servings 8 servings

Ingredients

1.5 pounds carrots cut in 1/4 inch rounds
1 pinch salt
1 package shelled edamame
3 tablespoons olive oil
1.25 teaspoons ground cumin
2 teaspoons cayenne pepper
3 tablespoons white wine vinegar
0.333333 cup fresh cilantro chopped

Instructions

Simmer carrots in boiling water with a pinch of salt until crisp tender, about 8 minutes. Add edamame for the last 3-4 minutes. Drain well. Saute cumin and cayenne in oil until aromatic, about 30 seconds. Add vegetables, vinegar and a 1/2 cup of water. Simmer, stirring frequently, until liquid is absorbed, about 5 minutes. Season with salt and pepper, let cool slightly, stir in cilantro, and serve. (Recipe #838)

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Tunisian Carrot Salad

Tunisian Carrot Salad

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