Middle Eastern Carrot Salad
"This is a lovely, refreshing salad with lots of coriander. I found it on the internet years ago, but I don't remember where."
photo by Chef floWer
- Ready In:
- 10mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 946.36 ml grated carrots
- 44.37 ml lemon juice
- 29.58 ml olive oil
- 3.69 ml ground coriander
- 0.25 ml salt
- 29.58-44.37 ml chopped of fresh mint
- 29.58-44.37 ml chopped fresh coriander
- 4.92 ml maple syrup
directions
- Mix all ingredients together and chill for at least 1 hour.
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Reviews
-
I omitted the mint and used agave syrup instead of maple. It was very good! -
Simply lovely! I used fresh variegated mint from out garden, too! The maple syrup was a complete surprise to me. thanks cg ;) -
This was so delicious, easy to make and very refreshing. I had to leave out the coriander/cilantro because I couldn't find fresh looking ones at the supermarket, but otherwise I kept to the recipe as written. We all really enjoyed this salad, thank you Amanda in Adelaide.
RECIPE SUBMITTED BY
I live in a rural area 30 minutes from the City of Adelaide. I have 3 children and spend an inordinate amount of time chasing around after them! I enjoy cooking and reading about all kinds of food (but perhaps not vegan - never really did get the hang of that), although driving the kids here and there cramps up my cooking time and motivation some days.
I love cookbooks and have recently started to collect very old cookbooks, mostly from the 19th century. I love all books actually and, if I could get away with it, I would spend half the day with my nose in a book.
I also adore where we live, which is in the Adelaide hills. We live on top of a hill with gorgeous views out over the vineyards and across valleys. It is nice to be so close to the vines because I also have a fondness for sauvignon blanc, a lot of which is grown here!
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