Skip to main content
Epicurious
Cookbooks

Carrot and Orange Salad

Ingredients

Preparation

  1. Grate 1 1/2 pounds of carrots, peel and cut an orange into small pieces, and dress in a mixture of the juice of 2 oranges and 1 lemon and 2 tablespoons orange-blossom or rose water. Stir in a bunch of chopped cilantro leaves. This is very refreshing to serve with a hot, spicy dish.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsSaladSalad DressingMiddle EasternCarrotRoot VegetableVegetableOrangeCitrusFruitLemonRose WaterCilantroHerbs & SpicesSideStarterDinnerLunchVeganVegetarianGluten FreeNut FreeDairy FreeEasyNo-CookCookbooks
Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
The Most-Saved Recipes on Bon Appétit This Week
Like crispy gnocchi caprese and raspberry—brown butter skillet cake.
The Most-Saved Recipes in the Epicurious App in July
Like hot honey chicken with peaches and a dirty martini spritz.
Cod With Lemon Butter Sauce
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Glazed Apple Pie Fritters
Apple pie in doughnut hole form? We’re in love.
A Better Eggplant Parmesan
The secret to flavorful, never-greasy eggplant parm? Brine the eggplant first.
Nuoc Cham Chicken Salad
A spicy-funky upgrade for lettuce cups, sandwiches, and more.