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Carrot and Orange Salad

Ingredients

Preparation

  1. Grate 1 1/2 pounds of carrots, peel and cut an orange into small pieces, and dress in a mixture of the juice of 2 oranges and 1 lemon and 2 tablespoons orange-blossom or rose water. Stir in a bunch of chopped cilantro leaves. This is very refreshing to serve with a hot, spicy dish.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsSaladSalad DressingMiddle EasternCarrotRoot VegetableVegetableOrangeCitrusFruitLemonRose WaterCilantroHerbs & SpicesSideStarterDinnerLunchVeganVegetarianGluten FreeNut FreeDairy FreeEasyNo-CookCookbooks
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