Tunisian Carrot Salad
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- 3 tbsp. coconut oil
- 1 1/2 lbs. carrots, peeled, cut into 1/4-inch-thick rounds
- 2 1/4 tsp. ground cumin
- 1/4 tsp. cayenne pepper
- 1/2 cup water
- 3 tbsp. vinegar
- 1/3 cup chopped fresh cilantro
1)Cook carrots in medium saucepan of boiling salted water until crisp-tender, about 8 minutes. Drain well. Stir oil, cumin and cayenne in heavy large skillet over medium heat until aromatic, about 30 seconds.
2)Add carrots, then 1/2 cup water and vinegar. Simmer over medium heat until liquid is absorbed, stirring often, about 5 minutes. Season with salt and pepper. Remove from heat. Cool. Mix in cilantro. Cover and chill. Bring to room temperature before serving.