Spiced Raw Carrot Salad with Pistachios, Mastiha and Orange

INGREDIENTS 6 PORTIONS
  • 8 large carrots

  • 1 small garlic clove, minced

  • 4 tbsp. coarsely chopped pistachios

  • 4 tbsp. dark seedless raisins

  • ½ tsp. ground cinnamon

  • ½ tsp. ground cumin

  • ½ tsp. Mastiha powder

  • ¼ tsp cayenne pepper, or more to taste

  • 1/3 cup extra virgin olive oil

  • Juice and grated zest of 1 orange

  • Salt

  • ¼ cup shredded fresh mint or coriander

PREPARATION
  1. Pare and shred the carrots.

  2. Combine the carrots, garlic, pistachios, raisins, cinnamon, cumin, cayenne, olive oil, orange juice and zest and salt to taste in a serving bowl. Cover and let stand for 1 hour at room temperature or in the refrigerator for up to 8 hours. Just before serving, toss in the mint or coriander and serve.

RECIPE'S PRODUCTS

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