Looking for a refreshing and vibrant salad that will brighten up your day? Try our Carrot and Orange Salad, delicately perfumed with rose water and mint! A great packable salad perfect for packed lunches, potlucks and picnics.
This delightful orange and carrot salad combines the crispness of carrots with the juiciness of oranges, all tossed in an aromatic and zesty dressing, It's a perfect combination of sweet and tangy
Whether you're looking for a quick and easy side or something fancy to impress your guests, this carrot and orange salad is the perfect choice.
You Will Need
How to Make It
Step 1 - Prepare Your Ingredients
Wash your carrots remove the tops, ends and peel, then either spiralize or grate coarsely.
Wash your oranges, peel, remove the pith, and dice into medium pieces. Remove as many seeds that you as possible.
Wash your mint leaves, shake to remove excess water and pat dry. Pick the leaves from the stems.
Cut your mint chiffonade, to do this stack the leaves on top of each other, gently roll them into a cigar, and then use a sharp knife to slice them into thin ribbons. Step-by-step instructions can be found in our chiffonade post.
Step 2 - Shake Up Your Vinaigrette
Place the oil, juices, spices, season with salt and pepper and then just add one tablespoon of the orange blossom water in a glass jar and shake until emulsified.
Taste and depending on the strength of your orange blossom water add the second tablespoon.
Step 3 - ASSEMBLE YOUR SALAD
Place your spiralized carrot in a large mixing bowl and cut so with some kitchen scissors so as the spirals are not too long and difficult to manage.
Add your diced oranges and mint, pour your dressing over your salad.
Season with sea salt and cracked black pepper and toss until well combined. Taste and adjust seasonings according to your taste.
Arrange your orange salad in a bowl and chill until you are ready to serve.
🍽 Serving Suggestions
Serve this salad with...
- Braised Lamb Shanks
- Chicken Biryani
- A Simple Roast Chicken
- As a vegetarian vegan option try it with Spiced Vegetable Pilaf
Another salad that is perfect for paleo eaters, vegans, vegetarians and is gluten and nut-free.
Tips & Questions
Can I Prepare This Salad in Advance?
- You can cut your carrot 3 days before and keep them covered in water in the fridge this will make your carrots crisper.
- Cut orange and prepare your dressing 2 days in advance.
- You can make this salad the day before leaving out the mint so it does not brown, this has the added advantage of allowing the flavours to meld
- A great salad to food prep for your weekday lunches, just add dry the mint and add it on top of the salad so that it does not brown.
Can I Substitute Rose Water With Rose Petals?
Absolutely! If you have access to edible rose petals, you can use them instead of or in addition to rose water. Just ensure they are clean and free of pesticides.
Also, keep in mind that rose water is potent, so start with a small amount and add more if needed. You want a subtle floral aroma, not an overpowering one. You can always add more, but you can't take it out!
How Do I Store Leftovers?
If you have leftovers, store them in an airtight container in the refrigerator, it should keep for 3-4 days.
Keep in mind that the salad may lose some of its crispness over time, so it's best enjoyed fresh.
Suitable Diets
Another salad that is perfect for paleo eaters, vegans, vegetarians and is gluten and nut-free.
More Carrot Salads to Try:
Recipe Card
Equipment
- Spiralizers or Julienne Peeler
Ingredients
- 4 medium carrots (approximately 500 grams)
- 2 medium oranges (approximately 200 grams)
- ½ bunch mint
- ¼ cup olive oil (extra virgin)
- 2 tablespoons orange juice (juice from ½ an orange)
- 2 tablespoons lemon juice (juice from 1 lemon)
- 2 tablespoons rose water (add this to your dressing 1 tablespoon at a time)
- ½ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
Instructions
- Place the oil, juices, spices and just 1 tablespoon of the orange blossom water in a glass jar and shake until emulsified. Taste and depending on the strength of your orange blossom water add the second tablespoon.
- Wash, trim and peel your carrots then either spiralize or grate coarsely.
- Wash your oranges and peel, remove the pith and seeds then dice into medium pieces.
- Wash your mint leaves, shake to remove excess water and pat dry. Pick the leaves from the stems then cut chiffonade.
- Pour your shaken vinaigrette over the salad, season with salt and pepper, toss until well combined. Taste and adjust seasonings according to your taste.
- Arrange the salad in a salad bowl and chill until you are ready to serve.
Geraldine says
Hi.
I used rose water has in the ingredients, wish I’d read the instructions before combining as its orange blossom in the method. So mine wasn’t as good as it would be with orange blossom I think ...
Anastasia says
Hi Geraldine,
I use orange blossom water and rose water interchangeably in this recipe, and we love it with both! How it works out depends on the strength of your flavoured water and your personal preferences. Once opened, the longer you keep flavoured waters, the less potent they are. I taste, try, then adjust until I get what I think the family would like.
Many thanks
Anastasia
Maxim Dsouza says
The spiral carrots look so pretty. I love these olive oil and vinegar based salads. This is something I will definitely try out.
Anastasia says
I know I just love my spiralizer, it always gets such a workout! Try this salad with a Morrocan based main such as a tagine or grilled chicken breasts with Moroccan spices. Thank you!