Tunisian Carrot Salad with Radishes and Olives Recipe | Vegetarian Times Skip to main content

Tunisian Carrot Salad with Radishes and Olives

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.



Ingredient Line: 
1 lb. carrots, cut into ¼-inch-thick slices (3 cups)
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½ cup thinly sliced radishes (3 to 4 radishes)
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¼ cup chopped green olives
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2 Tbs. olive oil
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3 cloves garlic, minced (1 Tbs.)
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2 tsp. ground cumin
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1 tsp. paprika
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2 Tbs. fresh lemon juice
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6 Tbs. minced fresh cilantro


1. 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.
2. 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.

Nutrition Information: 

1 g
Total Fat: 
6 g
Saturated Fat: 
1 g
8 g
0 mg
146 mg
3 g
3 g
Serves 6

Comments on this Recipe

Great recipe! I subbed the radishes for red onion. Would be great in a whole wheat tortilla wrap.

Great recipe! Reminds me of home..minus cilantro.

Can I make this a day or two ahead?