Tunisian Carrot Salad With Radishes And Olives Recipe

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Tunisian Carrot Salad with Radishes and Olives

Joan Hunt


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.

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Serves 6, 1-cup servings


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
2 Tbsp
fresh lemon juice
6 Tbsp
minced fresh cilantro

Directions Step-By-Step

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.
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.

About this Recipe