Cooked Carrot Salad
Delicious salad that is full of flavors and everyone just loves it. Many families have it every week on their Friday Kiddush as part of the "Salatim" (salads in Hebrew) or starters with the Challah and wine.
- 6 medium carrots - peeled and cut to rings
- Few parsley leaves
For the dressing:
- 4 tablespoon olive oil
- 1-2 minced garlic cloves
- 2 tablespoon sweet paprika
- ½ teaspoon cumin
- Salt and pepper by your taste
In a pot, place the carrot rings and cover with boiling water.
Bring to a boil.
Cook for 10-12 minutes or to the softness level of your choice.
Take the carrots out of the water and place it in a mixing bowl.
In a small bowl, mix all dressing ingredients well.
With herb scissors or with a knife, cut the parsley.
Sprinkle the parsley over the cooked carrot.
Pour the dressing on the carrots and parsley and mix well.
Serve the salad.