Shredded carrot salad

Shredded carrot salad

By
From
New Middle Eastern Food
Serves
4
Photographer
Mark Roper

Ingredients

Quantity Ingredient
2 large carrots

Dressing

Quantity Ingredient
1 garlic clove, crushed with 1/2 teaspoon sea salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon chilli powder
1 large lemon, juiced
drizzle honey
2 tablespoons extra-virgin olive oil
splash orange-flower water, (optional)

Method

  1. Peel the carrots then use the peeler to shred them into long ribbons. Put all the dressing ingredients into a clean jar and shake everything together vigorously until well combined. Tip over the carrots, taste and adjust seasoning if necessary.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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