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Home » Quick Salad Recipes

Spiral Carrot and Orange Salad

Made by Anastasia Papapetros - Serves 4 Filed Under: Best Winter Salads, Gourmet Salads, Make Ahead Salads, Quick Salad Recipes, Salad Index, Salad Recipes By Ingredient, Salads by Diet, Salads by Season, Salads Recipes By Type, Salads with Fruit, Vegan Salads, Vegetable Salad

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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.

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A close up of spiral carrot & orange salad on a navy blue plate.

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.

In This Post:
 [hide]
  1. You Will Need
  2. How to Make It
  3.  🍽 Serving Suggestions
  4. Tips & Questions
  5. More Carrot Salads to Try:
  6. Recipe Card

You Will Need

Labelled ingredients needed to make orange and carrot salad.

How to Make It

Step 1 - Prepare Your Ingredients

Wash your carrots remove the tops, ends and peel, then either spiralize or grate coarsely.

An aerial view of carrot spirals in a spiralizer.
Carrots are being cut into fine julienne with an orange mandoline slicer.

Wash your oranges, peel, remove the pith, and dice into medium pieces. Remove as many seeds that you as possible.

A close up of a segmented orange that is diced.

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.

A close up basil chiffonade on a wooden board with a knife.

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.

Shaken orange rosewater dressing in a glass jar.

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.

Prepared carrot and orange salad ingredients in a white bowl.

Season with sea salt and cracked black pepper and toss until well combined. Taste and adjust seasonings according to your taste.

07-MIXING-SPIRAL-CARROT-&-ORANGE-SALAD-2

Arrange your orange salad in a bowl and chill until you are ready to serve.

A spiral carrot & orange in navy plate with orange slices and mint sprigs on the side salad.

 🍽 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:

SHREDDED CARROT SALAD LANDSCAPE
SHREDDED CARROT
AROMATIC-CUCUMBER-&-CARROT-SALAD
AROMATIC CUCUMBER & CARROT

Recipe Card

A spiral carrot & orange in navy plate with orange slices and mint sprigs on the side 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.
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Prep Time: 10 minutes minutes
Total Time: 10 minutes 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 Papapetros
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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 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
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!
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About Anastasia Papapetros

Anastasia has been passionate about cooking since she was eight years old, and hasn't left the kitchen since! With over a decade of experience running her own coffee shop and catering business, Anastasia has developed a true love for salads - especially for family get-togethers and friends' functions. She's the go-to for bringing the perfect salad to any occasion!

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  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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