Kibbutz Carrot Salad recipe
information
This is an Israeli invention, which I first tasted (and learned to make) on Kibbutz Yotvata, at the southern end of Israel near the Timnah copper mines. In Israel the carrots are so sweet they need no sweetener, but use the sweetner here sparingly.
ingredients
2 1/2 pounds young carrots
juice of 3 large oranges
juice of 2 lemons
1 cup water
1 tablespoon brown sugar or clear honey
orange or lemon slices
raisins or mint leaves
juice of 3 large oranges
juice of 2 lemons
1 cup water
1 tablespoon brown sugar or clear honey
orange or lemon slices
raisins or mint leaves
method
1. Grate the carrots into a large bowl. Strain the orange and lemon juices and pour over. Add water and the brown sugar or honey. Stir well.
2. Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the flavors to mingle.
3. To serve, decorate with orange and lemon slices, or a few raisins or mint leaves.
2. Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the flavors to mingle.
3. To serve, decorate with orange and lemon slices, or a few raisins or mint leaves.
serving amount
serves 6
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
