Carrot, Orange and Radish Salad

Name: Carrot, Orange and Radish Salad
Prep time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 4 to 6 servings
Cuisine: african
Ingredients: 4 carrots; 6 radishes (or 4-inch piece daikon radish); 1 handful fresh mint leaves; 1 handful fresh cilantro leaves; 2 navel oranges; 1/2 teaspoon ground cinnamon; 1/2 teaspoon sugar; 1/2 lemon, juiced; 1 teaspoon orange flower water; Kosher salt

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Level: Easy
Total: 1 hr 20 min

Prep: 20 min
Inactive: 1 hr

Yield: 4 to 6 servings

Level: Easy
Total: 1 hr 20 min

Prep: 20 min
Inactive: 1 hr

Yield: 4 to 6 servings

Ingredients

4 carrots

6 radishes (or 4-inch piece daikon radish)

1 handful fresh mint leaves

1 handful fresh cilantro leaves

2 navel oranges

1/2 teaspoon ground cinnamon

1/2 teaspoon sugar

1/2 lemon, juiced

1 teaspoon orange flower water

Kosher salt

Directions

Slice carrots and radishes as thinly as possible and add to a large bowl. Add mint and cilantro. Remove the peel and pith from the oranges. Working over a bowl to catch the juice, cut between the membranes to remove the orange segments; add them to the carrots. Squeeze the membrane to extract the rest of the juice and add the cinnamon, sugar, lemon juice, orange flower water, and salt, to taste. Mix to dissolve sugar and salt. Pour over the carrot mixture and gently toss to coat. The salad can be served immediately but allowing it to sit for 1 or 2 hours will help the flavors to blend. Just before serving, taste and adjust seasoning.