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Nutrition: per serving

  • kcal69
  • fat3g
    low
  • saturates1g
  • carbs9g
  • sugars9g
  • fibre4g
  • protein1g
  • salt0.1g
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Method

  • step 1

    Put the orange blossom water, cumin, oil, lemon juice and some seasoning into a jar. Screw on the lid and shake well to combine.

  • step 2

    Tip the carrots and mint into a bowl. Pour over the dressing, season and toss everything together.

Recipe from Good Food magazine, October 2013

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Comments, questions and tips (5)

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Overall rating

A star rating of 5 out of 5.5 ratings

lizleicester

A star rating of 5 out of 5.

Delicious - even though I used orange juice instead of orange blossom water! We all ate masses of this and it's lovely.

rubseb

tip

I substituted grated zest from half an orange for the blossom water, which tasted great.

danicquinn

A star rating of 5 out of 5.

This was so easy, and delicious. I added some orange zest, and would maybe even add a little orange juice too next time. I would make it about 15 minutes before serving so that the acid from the sauce has time to soften the carrot a little more. I used a grater to shred the carrot, which was very…

JenRee

You use a gadget with a peeler one side and shredder the other, by Deiss. I got mine from Amazon

Sara Brown

kiwi-abroad, I have also contacted them by email about this too

kiwi-abroad

Trying to access Oct 2013 recipes fails to display the Oct 2013 recipes that already appear on the home page. And prevents us from seeing the total Oct 2013 list of recipes. Can you please investigate this (another) glitch in your system. Tks

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