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5 from 1 vote

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.
Prep Time10 mins
Total Time10 mins
Course: Salad
Cuisine: Middle Eastern
Keyword: Easy
Servings: 4 as a side *
Calories: 182kcal


  • Spiralizers or Julienne Peeler


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


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.


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