Carrot, Cardamom and Mint Salad

Name: Carrot, Cardamom and Mint Salad
Ingredients: 80 g (2 ½ oz) sugar; 1 cardamom seed pod, crushed; 2 cloves garlic, peeled and thinly sliced; 1 teaspoon salt; 375 ml (12 ¾ fl oz) water; 150 ml (5 fl oz) cider vinegar; 4 medium carrots; 1 ½ tablespoons extra virgin olive oil; ¼ cup chopped fresh mint; ¼ cup chopped parsley

Preparation info

Serves
6
as a starter

Difficulty
Easy

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

Try this with grilled squid, mackerel or white fish, or with a large dollop of hummus in warmed pita bread.

Ingredients

150 ml (5 fl oz) cider vinegar
375 ml (12 ¾

Starter
Gluten-free
Vegan

Method

Bring vinegar, water, cardamom, sugar, salt and garlic to the boil in a saucepan and simmer rapidly for 5 minutes. Meanwhile, peel and top and tail carrots. Using a potato peeler, peel ribbons from carrots. Add carrots and olive oil to the pan and stir to mix it all together, then place a lid on and bring to the boil. Cook 1 minute then remove from heat, stir again and allow to cool in pan. Jus