Middle Eastern Carrot Salad Recipe

"This middle eastern carrot salad recipe has a tangy slightly sweet flavour."

To be honest I was a little skeptical whether this salad was going to be good or not. In my research I found that it was a salad with slightly different ingredients than I'm used to.<<>>

Mint and Parsley are two herbs I never use but I did have both of them in my pantry.

Coriander is a spice I usually associate with curries and other sauce-like dishes.

To my surprise though this blend of seasonings mixed with a lemon juice based dressing really seems to work.

It has a nice citrus minty taste with just a little sweetness.

For the dressing you can substitute the honey with sugar or any kind of pancake syrup you may have.

The lemon juice can be substituted with lime juice or any wine or cider vinegar.

You can shred the carrots in any style you like but julienne-style is the preferred way to go. This can be done with a mandoline slicer, food processor, or julienne peeler. It can also be done with a knife if you have the time and patience(I sure don't!).

If you don't have any of these things handy just use your box shredder and don't worry about it. It will still be a good tasting salad.

Ingredients:

4-5 medium size carrots
1-2 tsp mint-fresh or dried
1 tsp parsley-fresh or dried

Dressing:

3 tb olive oil
3 tb Fresh lemon juice
1/2 ts Ground coriander
1/4 ts Salt
1 tsp honey

Shred carrots with a grater, food processor, julienne peeler, or mandoline cutter.

Add mint and parsley.

For the dressing mix together all ingredients except the honey and mix vigorously.

Add honey and mix until it is well blended with dressing.

Pour dressing into salad and mix together.

Cool salad for 1 hour before serving.

Makes about 4 servings.

More Carrot Salad Recipes

Apple Carrot Salad

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