Salada de Cenoura e Laranja
The Quirky Foodster Team
Ingredients
- Carrots, grated — 4
- Oranges, peeled and segmented — 2
- Lemon juice — 1 tbsp
- Olive oil — 1 tbsp
- Mint leaves, chopped (optional) — a few
Method
- Combine the grated carrot and orange segments in a bowl.
- Drizzle with lemon juice and olive oil.
- Toss gently to combine.
- Garnish with chopped mint if using, and serve chilled or at room temperature.
Introduction: A refreshing salad of grated carrot and orange segments, a naturally sweet, colourful side found across Mozambican tables.
Cultural Background: With citrus growing well along Mozambique’s coast, pairing orange with carrot in a simple salad offers a bright, refreshing contrast to richer, spicier main dishes.
Tips: Segment the oranges carefully, removing all pith, for the best texture and appearance. Chill briefly before serving for the most refreshing result.
Variations: Add a handful of raisins for extra sweetness. Sprinkle with a few chopped nuts for texture.
Storage: Store covered in the refrigerator for up to 1 day.
Reheating: This is a cold salad and is not reheated.
Nutrition: Per serving (approx.): 90 kcal, 1 g protein, 3 g fat, 16 g carbohydrate.
FAQs:
Q: Can I use a different citrus fruit?
A: Yes, grapefruit or tangerine can substitute for a different flavour
Q: Is this salad served as a side or dessert?
A: It’s most commonly served as a fresh side dish
- Carrots, grated — 4
- Oranges, peeled and segmented — 2
- Lemon juice — 1 tbsp
- Olive oil — 1 tbsp
- Mint leaves, chopped (optional) — a few
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