Carrot, Cardamom and Mint Salad

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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 fl oz) water
  • 1 cardamom seed pod, crushed
  • 80 g (2 ½ oz) sugar
  • 1 teaspoon salt
  • 2 cloves garlic, peeled and thinly sliced
  • 4 medium carrots
  • 1 ½ tablespoons extra virgin olive oil
  • ¼ cup chopped fresh mint
  • ¼ cup chopped parsley


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. Just before serving, stir in chopped mint and parsley.