Oriental carrot salad with oranges

Oriental carrot salad with oranges

This aromatic and invigorating carrot salad goes very well as an accompaniment to meat dishes such as lamb. Without meat, I recommend a freshly roasted pita bread.

Ingredients for the oriental carrot salad

  • 300 Grams Carrots
  • 2 (blood) Oranges
  • 40 Grams Pine nuts
  • 1 Onion
  • 1 Pinch Sea salt
  • 1 Teaspoon Olive oil
  • 15 Fresh mint leaves


  • 2 Tablespoons Orange juice
  • 1 Teaspoon Acacia honey
  • 1 small clove garlic
  • 1 Pinch Cayenne pepper
  • 1 Teaspoon Lemon juice
  • 2 Tablespoons Olive oil
  • 1 Pinch Sea salt


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

Roast pine nuts in a little olive oil.

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

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

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

Sprinkle the dressing over the salad.

Bon appetit.