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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!

Tunisian Carrot Salad [Vegan]

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Cooking Time



  • 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


  1. In a large saucepan or dutch oven, cook the carrots in salted water until crisp/tender. Drain and set aside.
  2. In a large skillet (or the same dutch oven used to cook the carrots), heat the oil and spices over medium high heat.
  3. Add the cooked carrots, water and vinegar.
  4. Simmer until the liquid is absorbed.
  5. Season with salt and pepper.
  6. Toss with the cilantro.
  7. You can serve them right away, or allow them to cool before serving.
  8. 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.

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