Tunisiancarrotsalad Recipes

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TUNISIAN CARROT SALAD



Tunisian Carrot Salad image

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

1 1/2 lbs carrots, peeled, cut into 1/4 in. rounds
3 tablespoons olive oil
2 1/4 teaspoons ground cumin
1/4 teaspoon cayenne pepper
1/2 cup water
3 tablespoons white vinegar
1/3 cup chopped fresh cilantro

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



Tunisian Carrot Salad image

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

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

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



Tunisian Carrot Salad With Harissa image

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

1 lb carrot, peeled and thinly sliced
3 tablespoons flat leaf parsley, minced
1 teaspoon cumin, ground
1/3 cup olive oil
1/4 cup red wine vinegar
2 garlic cloves
1/4 teaspoon harissa (see my The Essential Harissa)
12 black olives
2 hard-boiled eggs, quartered

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 WITH CUMIN, CORIANDER AND CARAWAY



Tunisian Carrot Salad With Cumin, Coriander and Caraway image

Provided by Joan Nathan

Categories     easy, quick, weekday, salads and dressings

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 8

2 pounds carrots, peeled
1 teaspoon salt, or as needed
3 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground caraway
1 teaspoon ground coriander
1 teaspoon harissa or other hot sauce
Fresh lemon juice, as needed, optional

Steps:

  • Bring a pot of water to a boil, and add carrots and 1 teaspoon salt. Boil until almost tender, about 15 minutes. Meanwhile, set aside a bowl of ice water. Transfer cooked carrots to the ice bath and chill.
  • Drain carrots, and cut into disks about 1/4-inch thick. Transfer to a bowl and add olive oil. Sprinkle with cumin, caraway, and coriander. Add harissa or hot sauce, and mix gently. Season with lemon juice and salt to taste. Serve at room temperature.

Nutrition Facts : @context http, Calories 94, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 5 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 279 milligrams, Sugar 5 grams

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