Prep 10 mins
Cook 0 mins
Also called Salade de Carottes au Jus D'Orange. Adapted from a recipe by Fatema Hal. From Charlotte Puckette's book: The Ethnic Paris Cookbook. I am on the hunt for salad recipes and this one looks interesting to me, and I like that it can be served with diverse cuisines.
- 3 carrots, peeled
- 1 orange, juice of, only
- 1 tablespoon sugar
- 1⁄2 teaspoon ground cinnamon
- 1 tablespoon orange flower water
- 1⁄4 cup blanched almond, toasted and chopped
- Grate the carrots and toss with the juice, sugar, cinnamon, and flower water.
- Garnish with almonds.
Simple to prepare and simply delicious. I made the recipe exactly as written except I left out the almonds. The cinnamon and orange flower water gave it a very distinct but pleasant taste.
Quick, easy and yummy! I made this as a side dish with Recipe #211007 and it worked out nicely. Thank you Sue L - *Made for Zaar World Tour 4*
I scaled this down to serve 2 and used allspice in lieu of cinnamon for the African spice it up challenge. I used slivered almonds and just a tiny splash of orange blossom water. Very interesting flavours. I wasn't sure whether I liked it after the first mouthful but as my tastebuds adjusted I ate the whole serving myself for lunch, lovely to try something different. made for ZWT 4.