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Tunisian Carrot Salad

Print Recipe
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)