Middle Eastern carrot salad

Middle Eastern carrot salad

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(4 ratings)

Prep: 15 mins No cook


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



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

  • 500g carrot, shredded or grated



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

  • large handful small mint leaves



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


  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, questions and tips

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19th Jul, 2018
Delicious - even though I used orange juice instead of orange blossom water! We all ate masses of this and it's lovely.
5th Apr, 2016
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
8th Oct, 2013
kiwi-abroad, I have also contacted them by email about this too
4th Oct, 2013
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
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29th Aug, 2016
I substituted grated zest from half an orange for the blossom water, which tasted great.
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