Tunisian Carrot Salad


1 1⁄2 pound
carrots (cut in 1/4 inch rounds)
1 pinch
1 package
shelled edamame
3 tablespoons
olive oil
1 1⁄4 teaspoon
ground cumin
2 teaspoons
cayenne pepper
3 tablespoons
white wine vinegar
1⁄3 cup
fresh cilantro (chopped)


Simmer carrots in boiling water with a pinch of salt until crisp tender, about 8 minutes. Add edamame for the last 3-4 minutes. Drain well. Saute cumin and cayenne in oil until aromatic, about 30 seconds. Add vegetables, vinegar and a 1/2 cup of water. Simmer, stirring frequently, until liquid is absorbed, about 5 minutes. Season with salt and pepper, let cool slightly, stir in cilantro, and serve.  (Recipe #838)