Oriental Carrot Salad
Peel the carrots, then grate them using the Grate N Measure.
Peel the ginger and cut it into pieces.
Using the Herb Chopper, chop the ginger and the coriander. Add the lemon juice, mustard, honey, olive oil, salt and pepper and blend again.
Using the Utility Knife, peel the oranges, cut them in quarters, then in slices.
Pour the contents of the Herb Chopper on the carrots. Add the orange slices, the cumin seeds and the raisins and mix gently. Allow to stand for at least 15 min.
Roast the sliced almonds in a frying pan.
Just before serving, mix in the sliced almonds with the carrots.
- 1 kg carrots
- 30 g fresh ginger
- 1 bunch of coriander
- 2 tbsp lemon juice
- 1 tbsp strong mustard
- 1 tbsp honey
- 4 tbsp olive oil
- Salt and pepper
- 4 small oranges
- 1 tsp cumin seeds
- 75 g raisins
- 75 g sliced almonds