Salads
Salade de Carottes Épicée
Ingredients
- - 4 large carrots, peeled and grated
- - 2 tbsp vegetable oil
- - 1 tbsp lime juice
- - 1/2 tsp ground cumin
- - 1/4 tsp cayenne pepper, or to taste
- - 1/2 tsp salt
- - 1 clove garlic, minced
- - 1 handful fresh coriander, chopped
Method
- Place the grated carrots in a mixing bowl.
- In a small bowl, whisk together the oil, lime juice, cumin, cayenne, salt and garlic.
- Pour the dressing over the carrots and toss well to coat evenly.
- Let the salad sit for 10 minutes to allow the flavours to meld.
- Scatter with fresh coriander just before serving.
Introduction: A bright, spiced grated carrot salad influenced by North African trade links across the Sahara, this dish brings warmth from cumin and a gentle heat that complements the milder salads more commonly served in southern Chad.
Cultural Background: A bright, spiced grated carrot salad influenced by North African trade links across the Sahara, this dish brings warmth from cumin and a gentle heat that complements the milder salads more commonly served in southern Chad.
Tips: Grate the carrots just before dressing to keep them crisp and prevent excess moisture from pooling in the bowl.
Variations: A handful of raisins or chopped dates can be added for natural sweetness, echoing northern Chadian influences from the Sahara oases. Already vegan as written.
Storage: Keeps well covered in the refrigerator for up to 2 days; flavour deepens slightly overnight.
Reheating: This salad is served cold and is not reheated.
Nutrition: Approx. 90 kcal, 1g protein, 10g carbohydrate, 6g fat per serving (based on 4 servings).
FAQs
Q: Is this salad very spicy?
A: It has a gentle warmth from the cumin and cayenne, which can be reduced or increased to taste.
Q: Can I use pre-grated carrots?
A: Yes, ready-grated carrots work well and save preparation time.