Carrot Salad with Orange Flower Water

Carrot Salad with Orange Flower Water

Makes 8 amuse-bouche servings
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1 lb carrots, peeled and finely grated on a micro-plane
1 lemon, juice only
4 tbsp sugar
1/4 tsp ground cinnamon
1 1/2 tbsp orange flower water
1 tbsp white vinegar

Mix all the ingredients together in a bowl, then leave to marinate for at least 45 minutes in the refrigerator.

Taste and adjust seasoning as desired, then serve either chilled or at room temperature.

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