Spiced Carrot and Orange Salad

"This is based on a recipe by chef, Jill Dupleix. It's quick and easy-to-make, and has warm flavours from the cumin and cinnamon. Great colour too!"
photo by Kiwi Kathy photo by Kiwi Kathy
photo by Kiwi Kathy
photo by Miss Fannie photo by Miss Fannie
photo by Leggy Peggy photo by Leggy Peggy
Ready In:




  • Peel the carrots and grate them coarsely.
  • Peel the orange with a knife, removing all the white pith. Cut it crosswise into 1 cm thick slices, then into small segments.
  • Finely chop the coriander (cilantro) and mint leaves.
  • Put the grated carrot, orange segments in a large bowl.
  • Make dressing and pour over carrot mixture. Sprinkle with herb leaves. Toss lightly and serve.

Questions & Replies

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  1. Kiwi Kathy
    Just simply perfect. The cinnamon adds a tasty dimension to a simple salad. I had run out of ground cumin so sub'ed with a small tsp of whole cumin seeds. Low calorie as well so ideal for anyone watching their weight. Made for Aussie / Kiwi Swap May 2014.
  2. Miss Fannie
    This is a crisp, zesty salad. The cilantro and mint did a delightful dance with the citrus,cinnamon, and cumin. I will prepare it again. Thank you for sharing this salad recipe.
  3. Artandkitchen
    How delicious was this is a really tasty, refreshing and light salad!<br/>We loved the combination with oranges and the rich addition of spices and herbs.<br/>Next time I would like to serve this BBQ.<br/>Thanks a lot for this great recipe!


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