Carrot Salad

Carrot Salad
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 97.5
  • Total Fat: 5.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 28.8 mg
  • Total Carbs: 12.4 g
  • Dietary Fiber: 2.4 g
  • Protein: 1.2 g

View full nutritional breakdown of Carrot Salad calories by ingredient
Submitted by:


This is a pretty accompaniment to spicy meat or fish dishes. This is a pretty accompaniment to spicy meat or fish dishes.
Number of Servings: 6


    1 lb. carrots
    2 small thin-skinned oranges (I like tangelos)
    fresh snipped chives
    fresh mint leaves

    2 small garlic cloves
    1 green chili
    1 red chili
    2 Tbsp. grapeseed oil
    1 tsp. black mustard or poppy seeds
    1 tsp. cumin seed
    1 Tbsp orange juice
    1 Tbsp. lemon juice
    Sultanas or raisins (approximately a handful)
    Salt & pepper


This takes approximately 20 minutes to prepare, and serves 4-6.

Grate the carrots with a course grater. Peel the oranges, removing all of the white pith - do this over a small bowl to catch the juice to be used later for the dressing. I like to use a sharp knife, peeling them like I would an apple to remove it's skin. Cut the oranges into very thin slices and arrange on a large serving platter. Scatter the chives and mint leaves. To make the dressing, peel and thinly slice the garlic. Slice the chilies and remove the seeds. Heat half of the oil in a small pan, add the garlic and cook for approximately 2 minutes until just golden brown. Add the mustard and cumin seeds cooking over a high heat for 1 minute stirring continuously.

Remove from heat, add remaining oil and allow to cool.

Number of Servings: 6

Recipe submitted by SparkPeople user GINGER_S.

Rate This Recipe