Carrot Salad with Orange Juice and Orange-blossom Water
Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 500 g (1 lb. 2 oz.) carrots
- 2 juicy oranges
- Juice of 3 oranges
- Juice of 1 lemon
- 3 tablespoons orange-blossom water
- 3 tablespoons caster sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1 teaspoon ground cinnamon
Directions
1) Peel the carrots and grate into a serving bowl. Carefully peel the oranges and remove the pith and pips. Cut the flesh into cubes and add to the grated carrots.
2) Mix the orange juice, lemon juice, orange-blossom water, sugar, salt and pepper and pour on to the carrots and oranges. Cover with cling film and refrigerate. Sprinkle on the cinnamon before serving, chilled.
Category:Arabian Recipes
Category:Arabian Salads