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Home » 10 Minute Salads

Spiral Carrot and Orange Salad

Made by Anastasia - Serves: 4 Filed Under: 10 Minute Salads, Gourmet Salads, Make Ahead Salads, Salad Index, Vegan, Winter Salads

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Do your liver a favour and put this fragrant carrot and orange salad on your table it is chock full of beta carotene, Vitamins A and C.

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SPIRAL CARROT AND ORANGE SALAD WTH MINT

This carrot and orange salad is delicately perfumed with rose water and mint and is great for weeknight meals as it is put together quickly.

Another salad that is perfect for paleo eaters, vegans, vegetarians and is gluten and nut-free.

Another salad that is perfect for paleo eaters, vegans, vegetarians and is gluten and nut-free.

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

Why carrots are so good for your liver!

High in plant-flavonoids and beta-carotene carrots stimulate and support liver function overall. In addition, they also contain Vitamin A, which is known to prevent liver disease.

CLOSE UP OF SPIRAL CARROT & ORANGE SALAD

How to make IT

1PREPARE 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.

  • An aerial view of carrot spirals in a spiralizer.
    SPIRALIZE YOUR CARROT
  • Carrots are being cut into fine julienne with an orange mandoline slicer.
    OR COARSLEY GRATE
  • A close up of a segmented orange that is diced.
    DICE THE ORANGES
  • A close up basil chiffonade on a wooden board with a knife.
    CHIFFONADE

2SHAKE 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.

  • An aerial view of orange rosewater dressing ingredients.
    ADD ALL INGREDIENTS TO A JAR
  • Shaken orange rosewater dressing in a glass jar.
    SHAKE UNTIL EMULSIFIED

3ASSEMBLE 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.

  • Prepared carrot and orange salad ingredients in a white bowl.
    ADD ALL INGREDIENTS TO A BOWL
  • 07-MIXING-SPIRAL-CARROT-&-ORANGE-SALAD-2
    TOSS WELL TO COMBINE

Tips on making this salad

  • 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.

Try some more carrot salad recipes:

  • SHREDDED CARROT SALAD LANDSCAPE
    SHREDDED CARROT
  • AROMATIC-CUCUMBER-&-CARROT-SALAD
    AROMATIC CUCUMBER & CARROT
Spiral carrot and orange salad.

Spiral Carrot and Orange Salad

For some added crunch spiralize or julienne the carrots the day before and place them in a cold water bath in your fridge.
Print Recipe Pin Recipe Rate this Recipe
Prep Time: 10 minutes
Total Time: 10 minutes
* Times are an estimate and will depend on your skill level
Course: Salad
Cuisine: Middle Eastern
Keyword: Easy
Servings: 4 as a side *
Calories: 182kcal
Author: Anastasia
Equipment
  • Spiralizers or Julienne Peeler
Ingredients
For the salad...
  • 4 medium carrots (approximately 500 grams)
  • 2 medium oranges (approximately 200 grams)
  • ½ bunch mint
For the vinaigrette...
  • ¼ cup olive oil (extra virgin)
  • 2 tbsps orange juice (juice from ½ an orange)
  • 2 tbsps lemon juice (juice from 1 lemon)
  • 2 tbsps rose water (add this to your dressing 1 tablespoon at a time)
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cinnamon
Metric - Imperial
Instructions
To make the vinaigrette...
  • 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.
To make the salad...
  • 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.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Calories: 182kcal | Carbohydrates: 15g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 43mg | Potassium: 331mg | Fiber: 3g | Sugar: 10g | Vitamin A: 10376IU | Vitamin C: 46mg | Calcium: 46mg | Iron: 1mg
Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!

PINTEREST - SPIRAL CARROT & ORANGE SALAD WITH MIN

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More 10 Minute Salads

  • Arugula Fig Salad with Blue Cheese
  • Greek Cabbage Salad or in Greek Lahanosalata!
  • Pear and Rocket Salad with Hazelnuts
  • Asian Zucchini Salad with Green Mango

About Anastasia

Anastasia is a home cook introduced to cooking at a young age (8 years old) and hasn’t gotten out of the kitchen since! She had her own coffee shop and ran her own catering business for over a decade. Her love of salads developed as she was always the one responsible for making the salads for family get-togethers and friends functions.

Reader Interactions

Comments

  1. Geraldine says

    December 22, 2020 at 7:38 pm

    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 ...

    Reply
    • Anastasia says

      April 12, 2021 at 8:50 am

      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

      Reply
  2. Maxim Dsouza says

    June 05, 2020 at 3:57 pm

    The spiral carrots look so pretty. I love these olive oil and vinegar based salads. This is something I will definitely try out.

    Reply
    • Anastasia says

      June 05, 2020 at 9:30 pm

      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!

      Reply

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