244. carrot orange salad

March 23, 2013mayurisjikoni


The stomach demands light meals automatically during the hot season and it is extremely hot in Mombasa. So I am back to salads and besides tossing up the already blogged recipes, I have tried a few new ones too. It seems that most of my followers tend to visit the salad recipes less frequently. I hope this colourful salad tempts you to try it out again and again. Deep orange and light orange colour is pleasing to the eye. Okay, I am getting down to the recipe instead of creating too much mystery. Enjoy my carrot and orange salad.

4 servings, 2 if having it as a meal

1 large carrot, peeled and sliced with a peeler or mandolin
2 large oranges
¼ cup thinly sliced white onion
1 cupful of mixed green leaves or 4 to 5 iceberg lettuce leaves
1 tsp fennel seeds (valiyari)
1 tsp sesame seeds (tal)
1 tsp thinly cut orange peel

Dressing :
3 tbsp fresh orange juice
1 tbsp lemon juice
1 tsp honey
3 tbsp olive oil
½ tsp salt
½ tsp coarse pepper powder

  1. Peel the oranges. Save a small strip of the peel to cut into thin strips to add to the salad.
  2. Remove the white part of the orange and seeds and cut into segments.
  3. Mix the orange, carrot, onion and lettuce in a big bowl. Keep it in the fridge till required.
  4. Roast the sesame and fennel seeds lightly. When it cools down add to the salad.
  5. Mix all the ingredients of the dressing very well and pour over the salad just before serving.
Tips :
  • I usually put all the ingredients for the dressing in a jar and give it a good shake.
  • Can lightly crush the fennel seeds if you like.
  • Grate the orange peel instead of cutting into strips.
  • For a nice crunchy salad, leave the lettuce leaves in ice cold water for 15 to 20 minutes.
You may want to check out the following :
strawberry green bean salad
melon salad


feta tomato cucumber salad



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