Tunisian Carrot Salad With Cumin, Coriander and Caraway
Published August 31, 2010
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
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
Nutritional analysis per serving (6 to 8 servings)
11 grams carbs; 95 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 3 grams fiber; 287 milligrams sodium; 1 gram protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 2
Drain carrots, and cut into disks about ¼-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.
Private Notes
Comments
The first time I made this, I found it incredibly bland, and didn't care for the raw spices. So, I just made this again, but this time I used a tablespoon of cumin and 2 teaspoons of harissa, and left out the coriander and carraway. I also cut the carrots on the diagonal, tossed them with the oil and spices, then roasted the carrots in a 400 degree oven until barely tender. I tossed them with the fresh lemon juice as prescribed, and finished them with some Maldon salt. They were delicious!
Double the spices and you won’t regret it. Also don’t forget to add you favorite Mediterranean cured olives.
15 minutes seems too long for boiling carrots. They seemed done in 7. I added some broccoli and allowed it another 2 minutes. I added a little less oil and more harissa.
Double the spices and you won’t regret it. Also don’t forget to add you favorite Mediterranean cured olives.
The first time I made this, I found it incredibly bland, and didn't care for the raw spices. So, I just made this again, but this time I used a tablespoon of cumin and 2 teaspoons of harissa, and left out the coriander and carraway. I also cut the carrots on the diagonal, tossed them with the oil and spices, then roasted the carrots in a 400 degree oven until barely tender. I tossed them with the fresh lemon juice as prescribed, and finished them with some Maldon salt. They were delicious!
Did you boil the carrots before you roasted them?