Carrot and Orange Salad

Preparation info

  • Serves

    4 to 6

    • Difficulty

      Easy

Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

  • About

This salad has a North African feel to it. The recipe may have entered the culinary vernacular with the Sephardic Jews in Charleston. In Morocco the salad would include cinnamon. Blanched thinly sliced onions are a welcome addition as well.

Ingredients

  • ¾ pound large juice oranges, such as Valencias
  • 1 pound carrots, peeled and grated
  • 2

Method

On a cutting board, slice the top and bottom off each orange with a thin, sharp knife. Slice the peel and white pith of the orange away from the orange, cutting into the flesh as little as possible. Over a mixing bowl, with the orange held in one hand, cut each orange section free from all membranes. Begin by making a slice as close as possible to one of the membranes, down to, but not into, th