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African Vegan Recipes
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Tunisian Carrot Salad
From: Tony & Karen Greenlee

  • 1 1/2 pounds carrots, peeled, cut into 1/4-inch-thick rounds
  • 3 tablespoons olive oil
  • 2 1/4 teaspoons ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup water
  • 3 tablespoons white wine vinegar
  • 1/3 cup chopped fresh cilantro
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.
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.
(Can be made 1 day ahead.
Cover and chill.
Bring to room temperature before serving.)

4 Servings