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tunisian carrot salad with radishes and olives

(2 ratings)
vegancook avatar
Recipe by
Joan Hunt
@vegancook
Youngsville, NC

This brightly colored salad adds a fresh, festive touch to the meal. Blanching the carrot slices gives them a crisp-tender texture and brings out their sweetness. For best results, serve the salad at room temperature.

(2 ratings)
yield serving(s)

Ingredients For tunisian carrot salad with radishes and olives

  • 1 lb
    carrots, cut into 1/4-inch-thick slices (3 cups)
  • 1/3 c
    thinly sliced radishes (3 to 4 radishes)
  • 1/4 c
    chopped green olives
  • 2 Tbsp
    olive oil
  • 3 clove
    cloves garlic, minced (1 tbs.)
  • 2 tsp
    ground cumin
  • 1 tsp
    paprika
  • 2 Tbsp
    fresh lemon juice
  • 6 Tbsp
    minced fresh cilantro

How To Make tunisian carrot salad with radishes and olives

  • 1
    Bring large pot of salted water to a boil. Blanch carrots 3 to 4 minutes, or until just tender. Transfer to bowl of ice water to stop cooking; drain, and transfer to large bowl. Stir in radishes and olives.
  • 2
    Heat oil, garlic, cumin, and paprika in small skillet over medium heat 2 minutes, or until garlic sizzles and starts to brown. Stir oil mixture into carrot mixture. Add lemon juice to skillet to remove any last bits in pan, then stir into carrot mixture. Season with salt and pepper, if desired. Stir in cilantro. Let stand 20 minutes at room temperature to marry flavors.
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