How should I cook the carrots for the best texture?

Cook the carrots in salted water until they are crisp-tender, then drain them before adding to the spiced oil mixture.

What spices give this Tunisian carrot salad its unique flavor?

Ground cumin and a touch of cayenne pepper are heated in olive oil to infuse the carrots with a warm, aromatic, and slightly spicy flavor.

Can this Tunisian carrot salad be served warm or cold?

Yes, you can serve this salad right away while warm, or allow it to cool completely before serving. It's delicious either way.

How can I refresh leftover Tunisian carrot salad stored in the fridge?

If stored in the fridge, give the salad another stir before serving and add a little olive oil and/or vinegar if needed to perk the carrots up.

What role does the vinegar play in this recipe?

The vinegar, added along with water, helps the carrots absorb the spices as they simmer, contributing a bright, tangy note to balance the warm flavors.

6 years ago

Tunisian Carrot Salad
[Vegan]

LF By: Lydia Filgueras

Author Bio

Food for veggie-lovers with an emphasis on whole ingredients. Lydia's Flexitarian Kitchen serves food for plant-loving... Read More

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A vibrant bowl of Tunisian Carrot Salad, featuring tender, spiced orange carrots tossed with fresh green cilantro, ready to serve.

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Discover more recipes with these ingredients

Carrot Recipes

Tunisian Carrot Salad [Vegan]

Dairy Free

Vegan

Tunisian Carrot Salad is a break from plain old carrots. It’s delicious hot or cold. Enjoy on its own or as a side to your favorite meal!

Ingredients You Need for Tunisian Carrot Salad [Vegan]

2 cups carrots peeled and cut on the bias (about a pound)
2 tablespoons olive oil
2 teaspoons ground cumin
1/8 teaspoon cayenne pepper
1/4 cup water
2 tablespoons white vinegar (white balsamic will work, too)
1/3 cup fresh cilantro chopped
salt and pepper to taste

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How to Prepare Tunisian Carrot Salad [Vegan]

In a large saucepan or dutch oven, cook the carrots in salted water until crisp/tender. Drain and set aside.
In a large skillet (or the same dutch oven used to cook the carrots), heat the oil and spices over medium high heat.
Add the cooked carrots, water and vinegar.
Simmer until the liquid is absorbed.
Season with salt and pepper.
Toss with the cilantro.
You can serve them right away, or allow them to cool before serving.
If stored in the fridge, give them another stir before serving and add a little olive oil and/or vinegar to perk the carrots up if needed.