Tunisiancarrotsalad Recipes
TUNISIAN CARROT SALAD
Come explore the tastes of the sunny Mediterranean! This doubles easily and can be made ahead- goes well with Recipe #51316. Explore the world from your kitchen!
Provided by Leslie in Texas
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- 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).
Nutrition Facts : Calories 166.9, Fat 10.8, SaturatedFat 1.5, Sodium 121.7, Carbohydrate 17.1, Fiber 5, Sugar 7.8, Protein 1.8
TUNISIAN CARROT SALAD
Categories Salad Herb Vegetable Side High Fiber Carrot Winter Bon Appétit Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 7
Steps:
- 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.)
TUNISIAN CARROT SALAD WITH HARISSA
I like this salad because the carrots are sliced, not mashed - and has a more authentic feel because the spiciness comes from harissa rather than cayenne, as most recipes on this site use. From The Essential Mediterranean Cookbook - one of my favorites! This is meant to be served warm, but we like it cold, too.
Provided by Jostlori
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, bring 2 cups water to a boil. Add the carrot and cook until tender. Drain and transfer to a bowl.
- In a small bowl, combine the parsley, cumin, olive oil, vinegar and garlic. Season with harissa, salt and pepper to taste. You can double the harissa if you like things hot and spicy! Pour over the carrots and mix gently to combine.
- To serve, place the carrots in a serving dish and garnish with the olives and eggs.
- NOTE: if the carrots aren't sweet, you can add a touch of honey to the dressing.
TUNISIAN CARROT SALAD
Not the typical shredded carrot salad. The carrots are sliced and cooked til fork-tender first. I added the red onion and a pinch of sugar. Make ahead and chill. Best if brought to room temp. for serving.
Provided by Parsley
Categories Vegetable
Time 20m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Cook carrots in medium saucepan of boiling salted water until crisp-tender, about 6-8 minutes; drain well.
- Stir oil, onions, cumin and cayenne in heavy large skillet over medium heat until aromatic, about 30 seconds.
- Add to skillet, the cooked, drained 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 (and sugar if using). Remove from heat and cool.
- Mix in chopped cilantro.
- Cover and chill. Bring to room temperature before serving.
- Can be made up to 1 day ahead.
Nutrition Facts : Calories 172.1, Fat 11.1, SaturatedFat 1.5, Sodium 123.4, Carbohydrate 18.3, Fiber 5.2, Sugar 8.1, Protein 2.1
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