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shredded carrot salad

I’m rather fond of carrots. Baked, spiced, pickled, roasted, dip, you name it. This salad recipe from Greg and Lucy Malouf’s New Middle Eastern Food is spectacular…

Peel 2 large carrots, then use the peeler to make long ribbons. Set aside.

Dressing:

1 clove garlic (I used purple), crushed with 1/2 teaspoon sea salt
1/4 teaspoon cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon paprika (I used smoked)
1/4 teaspoon chilli powder
juice of a large lemon
2 tablespoons extra virgin olive oil
drizzle of honey
splash of orange flower water

Put all dressing ingredients into screwtop jar, shake well to combine. Pour over carrots.

Serves 4 as a side dish.

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About Vetti

I love good coffee, street art, tiki bars and kitsch. Adore roller derby and quiffs and vintage Hawaiian shirts. Enjoy a slice of my northside life!

3 responses to “shredded carrot salad

  1. Weird, but I made this last night. Your recipe has a couple of extra ingredients which I will be adding next time. Thanks šŸ™‚

  2. Vetti

    Ramona’s Day Off: I’ve made a few versions of this from a few different books recently, hope you like this one! Its delicious šŸ™‚

  3. Pingback: Making NYC Street Meat: Middle Eastern Chicken and Rice Recipe « Octavia's Vintage

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