Recipe by Sue Lau
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.
Top Review by CranberrySparkle
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.
- 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