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
  1. Add Photo

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

  2. Add Photo

    Roast pine nuts in a little olive oil.

  3. Add Photo

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

  4. Add Photo

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

  5. Add Photo

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

  6. Add Photo

    Sprinkle the dressing over the salad.Bon appetit.

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