Orange Blossom Carrot Salad

This carrot salad is representing the Middle East for ZWT 6. Orange flower water is distilled from bitter orange blossoms and is used to flavor drinks, salads, and desserts. Chef Evie Lieb adapted the recipe from The New Book of Middle Eastern Food.

• Ready In: 3 hrs 15 mins
• Serves: 6-8

Ingredients

• 1  lb carrot, peeled and coarsely grated (with small cores)
• 1⁄2 cup golden raisins or 1⁄2 cup  crimson raisins
• 1⁄4 cup olive oil
• 2  tablespoons honey
• 2  tablespoons  freshly juiced lemon juice
• 2  teaspoons  freshly juiced lemon juice
• 2  tablespoons orange flower water
• 2  teaspoons orange flower water
• 3⁄4 teaspoon ground ginger
• 1⁄2 teaspoon cinnamon (to taste)
•  salt and pepper, lightly sprinkled to taste
•  chopped of fresh mint (to garnish)

Directions

1. Combine all the ingredients except mint. Chill in refrigerator several hours or overnight. Serve garnished with slivers of mint leaves.