"This middle eastern carrot salad recipe has a tangy slightly sweet flavour."
To be honest I was a little skeptical whether this salad was going to be good or not. In my research I found that it was a salad with slightly different ingredients than I'm used to.
Mint and Parsley are two herbs I never
use but I did have both of them in my pantry. Coriander is a spice I usually associate with curries and other sauce-like dishes.
To my surprise though this blend of seasonings mixed with a lemon juice based dressing really seems to work. It has a nice citrus minty taste with just a little sweetness.
For the dressing you can substitute the honey with sugar or any sweetener you may have. The lemon juice can be substituted with lime juice or any wine or cider vinegar.
You can shred the carrots in any style you like but julienne-style is the preferred way to go. This can be done with a mandoline slicer, food processor, or julienne peeler. It can also be done with a knife if you have the time and patience (I sure don't!).
If you don't have any of these things handy just use your box shredder and don't worry about it. It will still be a good tasting salad.
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