Spiced carrot salad with mint

Preparation info
  • Serves


    • Difficulty


Appears in
Orchards in the Oasis: Recipes, travel and memories

By Josceline Dimbleby

Published 2010

  • About

It was on my first visit to Morocco that I discovered how well spices complement the sweetness of carrots. Conveniently, this salad can be made ahead. Serve it as part of a meze spread, or as a side salad.


  • 350 g small carrots
  • 1 pointed red pepper
  • 3 large cloves


If the tufty carrot stems are still green, leave them intact. Halve the carrots lengthways. Cut the red pepper in half, discard the seeds and stem, then chop finely. Peel the garlic and ginger and slice into very fine slivers.

Put the carrots, red pepper, garlic and ginger into a saucepan and strain in the orange and lemon juice through a sieve. Stir in the cider vinegar and spices. Cov