Tunisian Carrot Salad With Cumin Coriander And Caraway Recipes
TUNISIAN CARROT SALAD WITH CUMIN, CORIANDER AND CARAWAY
Provided by Joan Nathan
Categories easy, quick, weekday, salads and dressings
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 8
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
TUNISIAN CARROT SALAD WITH CUMIN, CORIANDER AND CARAWAY
Steps:
- 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. 2. 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.
TUNISIAN GLAZED CHICKPEA-AND-CARROT SALAD
Here is truly a delicious Mediterranean salad inspired by Sally and Martin Stone, authors of The Instant Bean (Bantam). Serve it warm or at room temperature with grilled chicken or fish kebabs and crusty bread.
Provided by Annacia
Categories Beans
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cut carrots lengthwise into quarters. Then, slice crosswise 1/4 inch (0.5 cm) thick. Place carrots in a saucepan and cover with water. Bring to a boil, uncovered, over high heat. Reduce heat to low and simmer until barely tender, from 3 to 5 minutes. Reserving 1/2 cup (125 mL) of cooking liquid, drain carrots and set aside. Meanwhile, cover raisins with hot tap water. Let stand 10 minutes to plump, then drain.
- Heat oil in a large frying pan set over medium heat. Add onions and cook, stirring often, until softened and golden, about 10 minutes. Add raisins, reserved carrot water, red pepper flakes, caraway seeds, paprika, cumin and salt. Increase heat to medium-high and bring to a boil. Add carrots and boil gently, uncovered, until liquid is reduced slightly, from 3 to 5 minutes.
- Stir in chickpeas. Sprinkle with cayenne, if you wish. Stir until chickpeas are heated through, about 2 minutes. Serve warm or at room temperature. Squeeze lemon juice over top just before serving.
Nutrition Facts : Calories 226.2, Fat 6.2, SaturatedFat 0.5, Sodium 543.2, Carbohydrate 39.9, Fiber 8.8, Sugar 8.8, Protein 6.3
CARROT SALAD WITH CUMIN AND CORIANDER
These lemony carrots taste lovely just as the recipe is written, perfumed with toasted cumin and coriander, a hint of garlic, and a touch of cayenne. This recipe draws its inspiration from Moroccan carrot salads, many of which use cooked vegetables, but this version uses slivered raw carrots instead. But if you want to splash out, try a pinch of cinnamon, and top with lots of fluffy chopped cilantro and thinly sliced jalapeño. Or add crumbled feta and olives. For the best-looking salad, use the julienne blade of a food processor, or cut the carrots into thin matchstick shapes with a sharp knife. The large holes of a box grater will work, too, but the result won't be quite as attractive. (But avoid those supermarket bags of pre-grated carrots. They're not suitable here.)
Provided by David Tanis
Categories salads and dressings, vegetables, appetizer, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put carrots in a medium bowl. Add olive oil, lemon juice, garlic, cumin, coriander and cayenne. Add salt and pepper to taste. Toss to coat. Taste, and adjust seasoning. Leave to marinate for 10 to 15 minutes. Transfer to a serving dish.
- To serve, sprinkle with preserved lemon, if you like, and garnish with mint leaves.
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.)
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- Preheat the oven to 350°F and toss the carrots and the garlic with half of the olive oil in a small roasting pan. Roast in the oven for about 50 minutes or until the carrots are fork-tender, tossing occasionally so they do not stick. Remove from the oven.
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