Tuesday, January 24, 2012

Tunisian Carrot Salad

This too is from Moosewood Restaurant Daily Special. A quick & easy and surprisingly different way to add some color and flavor to a meal.

2 cups peeled and grated carrots
2 Tbsp currants
1 Tbsp olive oil
1 garlic clove, pressed
1.5 tsp ground coriander
1/2 tsp caraway seeds (recipe calls for ground, but I used whole)
pinch cayenne
1/4 tsp salt
3 Tbsp orange juice

Place the carrots and currants in a serving dish. Warm the oil in a very small saucepan. Add the garlic, coriander, caraway and cayenne and cook on low heat, stirring constantly for about 2 minutes -- just long enough to cook garlic and spices. Remove from heat, add the salt and OJ, pour over the carrot mixture and stir well. Let sit for 30 minutes before serving.

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