Oriental carrot salad

Oriental carrot salad

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

Marek Thi


  1. 300 Grams Carrots
  2. 2 oranges (blood)
  3. 40 Grams Pine nuts
  4. 1 Onion
  5. 1 Pinch Sea salt
  6. 1 Teaspoon Olive oil
  7. 15 mint leaves Fresh
  8. 2 Tablespoons Orange juice
  9. 1 Teaspoon Acacia honey
  10. 1 clove garlic Small
  11. 1 Pinch Cayenne pepper
  12. 1 Teaspoon Lemon juice
  13. 2 Tablespoons Olive oil
  14. 1 Pinch Sea salt


15 mins
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    Peel the carrots and cut them with a peeler into very thin strips.

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    Roast pine nuts in a little olive oil.

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    Slice the onion very finely. Peel the oranges and cut out the segments.

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    For the dressing, squeeze out the remains of the oranges and mix with honey, olive oil and garlic.

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    Arrange the carrots and orange segments on a plate. Garnish with pine nuts and mint leaves.

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    Sprinkle the dressing over the salad.Bon appetit.

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