Tunisian Carrot Salad Recipe

Name: Tunisian Carrot Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs carrots, peeled and sliced into 1/4-inch round slices; 3 tablespoons olive oil; 3 tablespoons finely chopped red onions; 4 ½ teaspoons ground cumin; ¼ teaspoon cayenne pepper; ½ cup water; 3 tablespoons white wine vinegar; salt and pepper, to taste; 18-¼ teaspoon sugar, to taste (optional); ⅓ cup chopped fresh cilantro

Servings: persons

1 12 lbs carrots, peeled and sliced into 1/4-inch round slices
3 tablespoons olive oil
3 tablespoons finely chopped red onions
4 ½ teaspoons ground cumin
¼ teaspoon cayenne pepper
½ cup water
3 tablespoons white wine vinegar
salt and pepper, to taste
18-¼ teaspoon sugar, to taste (optional)
⅓ cup chopped fresh cilantro

1
Cook carrots in medium saucepan of boiling salted water until crisp-tender, about 6-8 minutes; drain well.
2
Stir oil, onions, cumin and cayenne in heavy large skillet over medium heat until aromatic, about 30 seconds.
3
Add to skillet, the cooked, drained carrots, then 1/2 cup water and vinegar.
4
Simmer over medium heat until liquid is absorbed, stirring often, about 5 minutes.
5
Season with salt and pepper (and sugar if using).
6
Remove from heat and cool.
7
Mix in chopped cilantro.
8
Cover and chill.
9
Bring to room temperature before serving.
10
Can be made up to 1 day ahead.

1884

kcal

Calories

Fat

457

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 12 lbs carrots, peeled and sliced into 1/4-inch round slices, 3 tablespoons olive oil, 3 tablespoons finely chopped red onions, 4 ½ teaspoons ground cumin, and more.

Yes, Tunisian Carrot Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tunisian Carrot Salad

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