Thursday, April 16, 2015

Tunisian Carrot Salad

A sweet and easy version of a Tunisian salad to add spring in your meals. Enjoy!
Love Chef Mel xx

Tunisian Carrot Salad with Radishes and Olives

2-3 carrots grated
4 radishes finely sliced or grated
1/2 pear grated
¼ cup chopped green olives
1-2 teaspoons olive oil
1 clove garlic minced
1-2 teaspoons ground cumin
Paprika (optional)
2-3 tablespoons fresh lemon juice
Dash ume vinegar
6 tablespoons finely minced fresh cilantro, parsley, or lambs lettuce
1 tablespoon toasted sesame seeds

Place the carrots, radish, and olives into a bowl. Add a dash of ume vinegar and mix gently.
Warm oil, garlic, cumin, and paprika in small skillet over low heat. Stir oil mixture into vegetables.
Add the lemon juice to skillet to remove any last bits in pan, and then stir into the salad.
Add the cilantro or other herbs, grated pear and mix gently. Let sit for 15 minutes at room temperature to blend the flavors.
Serve garnished with toasted sesame seeds.


  1. Going to try this. Looks lovely, but don't think I have the ume vinegar :( I have a ume paste. Is that a possible, I wonder.

  2. Yes, just dilute the ume paste with a little water before you add it to the salad.