Orange Blossom Tossed Carrot Salad
This carrot salad is the perfect side dish to serve during mealtime! With carrots being in season in August, it’s a great time to explore what you can do with them! This unique recipe offers summer tastes through mint leaves and orange flavors that your family or guests will love! It is truly a flavorful balance of different ingredients that will just explode in your mouth!
Ingredients:
Orange Blossom Toss
2 tablespoons olive oil
3 tablespoons red wine vinegar
1 ½ teaspoons orange blossom water
2 teaspoons honey
¼ teaspoon ground cumin
¼ teaspoon ground cardamom
¼ teaspoon crushed red pepper flakes, also a little more for garnish
¼ teaspoon sea salt
Carrot, Feta, and Pistachio Salad
10 carrots (washed and tops trimmed and reserved)
1 cup coarsely chopped mint leaves, also a little more for garnish
⅔ cup chopped pistachio nuts
⅔ cup crumbled feta
Instructions:
First, make the orange blossom toss. Combine the oil, vinegar, orange blossom, water, honey, cumin, cardamom, the ¼ teaspoon red pepper flakes, and the salt in a jar. Make sure the jar is correctly and tightly sealed, and then shake it to blend. If you do not have a sealable jar, you can also use a whisk to mix the ingredients in a small bowl. Set the toss aside for right now.
Next, make the salad. To do this, use a vegetable peeler, mandoline, or spiralizer to slice the carrots into long, thin strips and place in a large salad bowl.
Add the mint and pistachios, and pour the dressing. Toss and mix to combine and coat your carrots well.
Gently fold in the feta, and top with mint and extra red pepper flakes. Enjoy!
