Tunisian Carrot Salad With Radishes And Olives
"They used more garlic and cumin, spice to taste."
Original is 6 servings
Ingredients
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.
1 Reviews
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