Middle Eastern carrot salad

Middle Eastern carrot salad

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(2 ratings)

Prep: 15 mins No cook

Easy

Serves 4
A light and vibrant shredded salad flavoured with orange blossom water, cumin and mint- serve alongside spiced meats

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal69
  • fat3g
  • saturates1g
  • carbs9g
  • sugars9g
  • fibre4g
  • protein1g
  • salt0.1g
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Ingredients

  • ½ tsp orange blossom water
  • ½ tsp ground cumin
  • 1 tbsp extra virgin olive oil
  • juice ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 500g carrot, shredded or grated
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • large handful small mint leaves
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

Method

  1. Put the orange blossom water, cumin, oil, lemon juice and some seasoning into a jar. Screw on the lid and shake well to combine.

  2. Tip the carrots and mint into a bowl. Pour over the dressing, season and toss everything together.

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Comments (3)

danicquinn's picture
5

This was so easy, and delicious. I added some orange zest, and would maybe even add a little orange juice too next time. I would make it about 15 minutes before serving so that the acid from the sauce has time to soften the carrot a little more.
I used a grater to shred the carrot, which was very quick and easy. I wish I knew how to make the pretty matchsticks that are in the photo!

Sara Brown's picture

kiwi-abroad, I have also contacted them by email about this too

kiwi-abroad's picture

Trying to access Oct 2013 recipes fails to display the Oct 2013 recipes that already appear on the home page. And prevents us from seeing the total Oct 2013 list of recipes. Can you please investigate this (another) glitch in your system. Tks

Questions (0)

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Tips (1)

rubseb's picture

I substituted grated zest from half an orange for the blossom water, which tasted great.