 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
|
My grandmother used to make a variation of this salad, and that's where I learned to love it. Her recipe is long-gone, after nearly 10 years I think I finally developed a recipe that resembled hers. Ingredients:
1/2 kg carrot, peeled and cut into 1/2 cm round slices |
4 tablespoons olive oil |
2 garlic cloves, minced |
2 tablespoons lemon juice |
2 tablespoons fresh cilantro, chopped (coriander) |
1/2 teaspoon salt |
1 teaspoon cumin |
1 teaspoon paprika |
1/2 teaspoon chili pepper, crushed |
Directions:
1. Boil carrots until tender (not mushy), for 5-6 minutes. Drain, and immediately immerse carrots in cold water for 2-3 minutes.
2. Heat oil on medium in a skillet.
3. Saute garlic in oil for 1 minute. Add carrots, lemon juice, cilantro, salt, cumin, paprika, and chili peppers to the oil and saute for 2 minutes.
4. Immediately move mixture to a cool container and let chill.
|
|