Oriental carrot salad

Oriental carrot salad

This aromatic carrot salad goes very well as an accompaniment to meat dishes such as lamb.

Oriental carrot saladThis aromatic carrot salad goes very well as an accompaniment to meat dishes such as lamb.

Summary

4250
  • CourseSalad
  • CuisineVegetarian
  • Yield1 serving 1 serving
  • Cooking Time15 minutesPT0H15M
  • Total Time15 minutesPT0H15M

Ingredients

Carrots
300 Grams
Oranges
2 (blood)
Pine nuts
40 Grams
Onion
1
Sea salt
1 Pinch
Olive oil
1 Teaspoon
Fresh mint leaves
15
Orange juice
2 Tablespoons
Acacia honey
1 Teaspoon
Small garlic
1 clove
Cayenne pepper
1 Pinch
Lemon juice
1 Teaspoon
Olive oil
2 Tablespoons
Sea salt
1 Pinch

Steps

  1. Peel the carrots and cut them with a peeler into very thin strips.
  2. Roast pine nuts in a little olive oil.
  3. Slice the onion very finely. Peel the oranges and cut out the segments.
  4. For the dressing, squeeze out the remains of the oranges and mix with honey, olive oil and garlic.
  5. Arrange the carrots and orange segments on a plate. Garnish with pine nuts and mint leaves.
  6. Sprinkle the dressing over the salad.Bon appetit.