Carrot, Cardamom and Mint Salad


Preparation info

  • Serves


    as a starter
    • Difficulty


Appears in

A World in My Kitchen

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.


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


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