Best 8 Lebanese Carrot And Orange Salad Recipes

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Embark on a culinary journey to the vibrant streets of Lebanon with our tantalizing Lebanese Carrot and Orange Salad. This refreshing and colorful salad, known locally as Salatet Jazar, is a symphony of flavors and textures that will delight your palate. Prepared with simple yet aromatic ingredients, this dish is a testament to the beauty of Lebanese cuisine.

As you explore the article, you'll discover variations of this beloved salad that cater to diverse tastes. From the classic Carrot and Orange Salad, featuring the perfect balance of sweet and tangy flavors, to the innovative Carrot and Orange Salad with Pomegranate, which adds a touch of regal elegance to the dish, each recipe promises a unique culinary experience.

For those seeking a delightful twist, the Carrot and Orange Salad with Feta Cheese offers a delightful blend of tanginess and creaminess, while the Carrot and Orange Salad with Mint and Cilantro adds a burst of freshness with every bite. And for those who love a bit of spice, the Carrot and Orange Salad with Harissa brings a touch of heat to the party.

No matter your preference, this collection of Lebanese Carrot and Orange Salad recipes is sure to satisfy your cravings. Each recipe is meticulously crafted to guide you through the preparation process, ensuring that you create a dish that captures the essence of Lebanese cuisine.

Here are our top 8 tried and tested recipes!

MIDDLE EASTERN CARROT SALAD



Middle Eastern carrot salad image

A light and vibrant shredded salad flavoured with orange blossom water, cumin and mint- serve alongside spiced meats

Provided by Good Food team

Categories     Side dish

Time 15m

Number Of Ingredients 6

½ tsp orange blossom water
½ tsp ground cumin
1 tbsp extra virgin olive oil
juice ½ lemon
500g carrot , shredded or grated
large handful small mint leaves

Steps:

  • Put the orange blossom water, cumin, oil, lemon juice and some seasoning into a jar. Screw on the lid and shake well to combine.
  • Tip the carrots and mint into a bowl. Pour over the dressing, season and toss everything together.

Nutrition Facts : Calories 69 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium

ORANGE CARROT SALAD



Orange Carrot Salad image

This is a refreshing salad that adds a little zip to a festive dinner. Our state is second to Florida in production of oranges, so this recipe truly represents my area. I hope you get the chance to try it soon.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 10m

Yield 6 servings.

Number Of Ingredients 6

3 cups shredded carrots
2 medium oranges, peeled
3 tablespoons lemon juice
1 tablespoon sugar
1 teaspoon ground cinnamon
Dash salt

Steps:

  • Place carrots in a medium bowl. Section oranges into the bowl to catch juices. Add remaining ingredients and mix well. Cover and chill for several hours.

Nutrition Facts : Calories 48 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 44mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 1g protein.

LEBANESE FATTOUSH SALAD



Lebanese Fattoush Salad image

This authentic Lebanese Fattoush Salad is made with well-seasoned fried pita bread, seasonal vegetables and tossed in a zesty sumac Mediterranean dressing

Provided by Yumna Jawad

Categories     Salad

Time 15m

Number Of Ingredients 18

1 large head romaine lettuce (chopped)
1 large vine-ripe tomato (diced)
2-3 Persian cucumbers (quartered)
½ large green pepper (chopped)
5 radishes (diced)
2 green onions (chopped)
¼ cup fresh chopped parsley
3 tablespoon olive oil
2 tablespoon lemon juice
2 garlic cloves (pressed or grated)
1 teaspoon sumac
1 teaspoon pomegranate molasses
½ teaspoon dried mint
½ teaspoon salt
Fresh cracked black pepper (to taste)
1 large double ply pita bread (cut into triangles)
3 tablespoons olive oil
Salt and pepper (to taste)

Steps:

  • Make the Dressing: Whisk together the lemon juice, garlic, sumac, pomegranate molasses, dried mint, salt and pepper. Slowly stream in olive oil, whisking continuously until emulsified. Set aside.
  • Fry the Pita Bread: In a large skillet, heat olive oil on medium heat. Add the pita bread and season with salt and pepper. Cook stirring frequently until the pita break becomes crispy and golden in color, about 5-7 minutes. Set aside.
  • Place the lettuce, tomatoes, cucumbers, green peppers, radishes, green onions and parsley in a large serving bowl. Pour the dressing on top and toss to combine.
  • Add the fried pita bread to the salad immediately before serving.

Nutrition Facts : Calories 264 kcal, Carbohydrate 16 g, Protein 3 g, Fat 22 g, SaturatedFat 3 g, Sodium 378 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

GRATED CARROT SALAD WITH DATES AND ORANGES



Grated Carrot Salad With Dates and Oranges image

The influences here are Moroccan. The orange juice brings out the sweetness of the carrots. The juices combine in a delectable way, the salad sweetened all the more by the dates and cinnamon.

Provided by Martha Rose Shulman

Categories     brunch, dinner, lunch, quick, salads and dressings, appetizer

Time 10m

Yield Serves 4

Number Of Ingredients 8

1 pound carrots, grated on the medium blade of your grater
8 dates, pitted and quartered lengthwise
2 tablespoons fresh lemon juice
1/4 cup fresh orange juice
Salt to taste
1/4 teaspoon ground cinnamon, plus additional for sprinkling
2 tablespoons olive oil
2 to 3 oranges (as needed)

Steps:

  • In a large bowl combine the carrots and dates.
  • Whisk together the lemon juice, orange juice, salt, cinnamon and olive oil. Toss with the carrots.
  • Remove the peel and pith from one of the oranges. Cut the sections away from between the membranes, holding the orange above the bowl to catch juice. Cut the orange sections into halves or thirds, depending on the size, and toss with the carrots. Transfer to a platter or a wide bowl.
  • Slice the remaining orange or oranges into thin rounds. Cut the rounds in half, and arrange in an overlapping ring around the carrots. Sprinkle a little more cinnamon over the carrots and oranges, and serve.

Nutrition Facts : @context http, Calories 286, UnsaturatedFat 6 grams, Carbohydrate 59 grams, Fat 7 grams, Fiber 8 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 634 milligrams, Sugar 46 grams

CARROT SALAD WITH CUMIN AND CORIANDER



Carrot Salad With Cumin and Coriander image

These lemony carrots taste lovely just as the recipe is written, perfumed with toasted cumin and coriander, a hint of garlic, and a touch of cayenne. This recipe draws its inspiration from Moroccan carrot salads, many of which use cooked vegetables, but this version uses slivered raw carrots instead. But if you want to splash out, try a pinch of cinnamon, and top with lots of fluffy chopped cilantro and thinly sliced jalapeño. Or add crumbled feta and olives. For the best-looking salad, use the julienne blade of a food processor, or cut the carrots into thin matchstick shapes with a sharp knife. The large holes of a box grater will work, too, but the result won't be quite as attractive. (But avoid those supermarket bags of pre-grated carrots. They're not suitable here.)

Provided by David Tanis

Categories     salads and dressings, vegetables, appetizer, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound medium carrots, peeled and cut into thin matchsticks or grated
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice (from 1 lemon)
1 small garlic clove, grated
1/2 teaspoon cumin seeds, toasted and ground
1/2 teaspoon coriander seeds, toasted and ground
Pinch of ground cayenne
Salt and pepper
2 tablespoons finely diced preserved lemon (optional)
Whole mint leaves, for serving

Steps:

  • Put carrots in a medium bowl. Add olive oil, lemon juice, garlic, cumin, coriander and cayenne. Add salt and pepper to taste. Toss to coat. Taste, and adjust seasoning. Leave to marinate for 10 to 15 minutes. Transfer to a serving dish.
  • To serve, sprinkle with preserved lemon, if you like, and garnish with mint leaves.

MOROCCAN DATE, ORANGE AND CARROT SALAD



Moroccan Date, Orange and Carrot Salad image

From the cookbook Mediterranean Food of the Sun. I ordered orange blossom water from Amazon and then saw a recipe here recipe #110957.

Provided by susie cooks

Categories     < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

1 head bibb lettuce
2 carrots, finely grated
4 ounces fresh figs, pitted and cut into eights lengthwise
1/4 cup toasted whole almond, chopped
2 tablespoons lemon juice
1 teaspoon sugar
1/4 teaspoon salt
1 tablespoon orange flower water

Steps:

  • Separate the lettuce leaves and arrange them on individual serving plates. Place a small mound of the grated carrots on top.
  • Peel and segment the oranges and arrange them around the carrots.
  • Place the dates on top and then sprinkle with the almonds.
  • Combine the lemon juice, sugar, salt and orange flower water and sprinkle on the salad.
  • Serve chilled.

Nutrition Facts : Calories 96.4, Fat 4.8, SaturatedFat 0.4, Sodium 168.9, Carbohydrate 12.7, Fiber 3.2, Sugar 8, Protein 3

HALLOUMI, CARROT & ORANGE SALAD



Halloumi, carrot & orange salad image

Serve this halloumi, carrot, orange and watercress salad with a mustard and honey dressing for an easy lunch or starter. It takes just 20 minutes to make and delivers one of your 5-a-day

Provided by Good Food team

Categories     Lunch, Starter

Time 20m

Number Of Ingredients 8

2 large oranges
1½ tbsp wholegrain mustard
1½ tsp honey
1 tbsp white wine vinegar
3 tbsp rapeseed or olive oil, plus extra for frying
2 large carrots, peeled
225g block halloumi, sliced
100g bag watercress or baby spinach

Steps:

  • Cut the peel and pith away from the oranges. Use a small serrated knife to segment the orange, catching any juices in a bowl, then squeeze any excess juice from the off-cut pith into the bowl as well. Add the mustard, honey, vinegar, oil and some seasoning to the bowl and mix well.
  • Using a vegetable peeler, peel carrot ribbons into the dressing bowl and toss gently. Heat a drizzle of oil in a frying pan and cook the halloumi for a few mins until golden on both sides. Toss the watercress through the dressed carrots. Arrange the watercress mixture on plates and top with the halloumi and oranges.

Nutrition Facts : Calories 338 calories, Fat 23 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 2.1 milligram of sodium

LEBANESE CARROT AND ORANGE SALAD



Lebanese Carrot and Orange Salad image

Make and share this Lebanese Carrot and Orange Salad recipe from Food.com.

Provided by morgainegeiser

Categories     Lebanese

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

2 cups shredded carrots
2 large oranges, peeled and sectioned, then cut into pieces
1/2 cup onion, cut into thin slices
1/3 cup raisins
1 1/2 tablespoons vegetable oil
1 1/2 tablespoons lemon juice
1 tablespoon water

Steps:

  • In a medium bowl, combine carrots, oranges and raisins.
  • Toss to combine.
  • In a small bowl, combine remaining ingredients.
  • Spoon over carrot mixture. Mix well.
  • Chill several hours or overnight.
  • Mix before serving.
  • Note: preparation time does not include chilling time.

Tips:

  • Choose the right carrots: Look for fresh, firm carrots with a deep orange color. Avoid carrots that are wilted or have blemishes.
  • Use a sharp peeler: A sharp peeler will make it easier to peel the carrots into thin, even strips.
  • Cut the carrots into uniform pieces: This will help them cook evenly.
  • Don't overcook the carrots: Carrots should be cooked until they are tender but still have a slight crunch.
  • Use fresh orange juice: Fresh orange juice will give the salad a brighter flavor than store-bought juice.
  • Add the dressing to the salad while it is still warm: This will help the dressing to soak into the carrots and other vegetables.
  • Serve the salad immediately: Lebanese carrot and orange salad is best served fresh.

Conclusion:

Lebanese carrot and orange salad is a refreshing and flavorful salad that is perfect for a light lunch or dinner. It is also a great way to get your daily dose of fruits and vegetables. The combination of sweet carrots, tangy oranges, and aromatic spices makes this salad a truly unique and delicious dish.

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