Carrot and Orange Salad

Name: Carrot and Orange Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: West African
Ingredients: 1 lb carrots, shredded; 2 navel oranges, segmented; 1/4 cup fresh orange juice; 2 tbsp fresh lemon juice; 2 tbsp extra-virgin olive oil; 1/4 cup raisins; 2 tbsp fresh mint leaves, chopped; 1/4 tsp fine sea salt

A crisp and refreshing West African salad featuring sweet shredded carrots and juicy orange segments tossed in a citrus dressing.

15 minEasyServes 4120 cal/serving

West AfricanSaladNo-CookVeganVegetarianHigh FiberLow CarbHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeNightshade-FreeCorn-FreeLow-Sodium

Ingredients

1 lb carrots, shredded
2 navel oranges, segmented
1/4 cup fresh orange juice
2 tbsp fresh lemon juice
2 tbsp extra-virgin olive oil
1/4 cup raisins
2 tbsp fresh mint leaves, chopped
1/4 tsp fine sea salt

Instructions

1

In a large bowl, whisk together 1/4 cup fresh orange juice, 2 tbsp fresh lemon juice, 2 tbsp extra-virgin olive oil, and 1/4 tsp fine sea salt.
2

Add 1 lb shredded carrots, 2 segmented navel oranges, and 1/4 cup raisins to the bowl.
3

Toss gently until all ingredients are coated with dressing.
4

Top with 2 tbsp chopped fresh mint leaves before serving.

Questions

How long does Carrot and Orange Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Carrot and Orange Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

Serve it with

Attieke with Fried Fish main
Plantain and Bean Porridge (Ewa Riro) main
Ewedu soup

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