Tunisian Carrot Salad

• 1 12 lbs carrots, peeled and sliced into 1/4-inch round slices
• 3 tablespoons olive oil
• 3 tablespoons finely chopped red onions
• 4 12 teaspoons ground cumin
• 14 teaspoon cayenne pepper
• 12 cup water
• 3 tablespoons white wine vinegar
• salt and pepper, to taste
• 18-14 teaspoon sugar, to taste (optional)
• 13 cup chopped fresh cilantro

1. Cook carrots in medium saucepan of boiling salted water until crisp-tender, about 6-8 minutes; drain well.
2. Stir oil, onions, cumin and cayenne in heavy large skillet over medium heat until aromatic, about 30 seconds.
3. Add to skillet, the cooked, drained carrots, then 1/2 cup water and vinegar.
4. Simmer over medium heat until liquid is absorbed, stirring often, about 5 minutes.
5. Season with salt and pepper (and sugar if using).
6. Remove from heat and cool.
7. Mix in chopped cilantro.
8. Cover and chill.
9. Bring to room temperature before serving.
10. Can be made up to 1 day ahead.

carrots, olive oil, red onions, ground cumin, cayenne pepper, water, white wine vinegar, salt, sugar, fresh cilantro

Taken from www.food.com/recipe/tunisian-carrot-salad-309338 (may not work)