Tunisian Carrot Salad With Cumin, Coriander And Caraway

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   1. 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.

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   2. Drain carrots, and cut into disks about

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   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.

* Per serving · 4 servings · Values may vary.

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