Carrot Salad recipe (Salad)


Yield: 4 servings

1 lb large carrots, scraped and cut in quarters lengthwise
1 pinch each, salt and sugar
4   cloves garlic, chopped
¼ teaspoons each ground cumin and parsley
some   wine vinegar, salt, and hot red pepper to taste
some   coriander seed

Posted by Irene on Feb 29, 2008


Cook the carrots with salt, sugar, and garlic for 15 minutes. Drain and cover with vinegar, a little more salt, and hot red pepper to taste. Perfume with cumin. Decorate with parsley and little coriander.

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