Title: Spicy Carrots
Categories: Vegetable Salad Side dish
Yield: 4 Servings

2	ts	Red chile powder
1	lb	Carrots; cut julienne
		Water
		Salt to taste
2	tb	Olive oil
1	tb	Vinegar
1/2	ts	Cumin seed

Simmer the carrots in the water and salt until just tender. Remove from pan and drain. Toss the carrots in a mixture of the oil and vinegar. Add the remaining ingredients and heat until warm.

Serve hot as a side dish and cold as a salad.

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