ORANGE BLOSSOM CARROT SALAD

Orange Blossom Carrot Salad image

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.

Provided by cookiedog

Time 3h15m

Yield 6-8 serving(s)

Number Of Ingredients 12

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)

Steps:

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

*** Explore more Orange Blossom Carrot Salad Recipes »

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