Tunisian Carrot Salad With Radishes And Olives

1h
Prep Time
15m
Cook Time
1h 15m
Ready In

Recipe: #43082

July 03, 2024



"They used more garlic and cumin, spice to taste."

Original is 6 servings

Nutritional

  • Serving Size: 1 (104.3 g)
  • Calories 162.6
  • Total Fat - 14 g
  • Saturated Fat - 2 g
  • Cholesterol - 5.1 mg
  • Sodium - 326 mg
  • Total Carbohydrate - 8.2 g
  • Dietary Fiber - 2.2 g
  • Sugars - 3.7 g
  • Protein - 2.3 g
  • Calcium - 28.9 mg
  • Iron - 0.5 mg
  • Vitamin C - 7 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Bring large pot of salted water to a boil.

Step 2

Blanch carrots for 3 minutes, or until just tender. Transfer to bowl of ice water to stop cooking with the radishes.

Step 3

Drain, and transfer to large bowl.

Step 4

Stir in olives.

Step 5

Meanwhile, heat oil, garlic, cumin, and paprika in small skillet over medium heat 2 minutes, or until garlic sizzles and starts to brown.

Step 6

Stir oil mixture into carrot mixture.

Step 7

Add lemon juice to skillet to remove any last bits in pan, then stir into carrot mixture.

Step 8

Season with salt and pepper.

Step 9

Stir in cilantro.

Step 10

Let stand 20 minutes at room temperature.

Tips


No special items needed.

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