This carrot salad comes from the Middle East, and depends on the addition of orange blossom water, which like rose water, is often used in Middle Eastern cooking. Orange flower water is distilled from bitter orange blossoms and is used to flavor drinks, salads, and desserts. You can get orange blossom or orange flower water at a Mediterranean market. Whole Foods also carries it. Local chef Evie Lieb made this salad in our cooking class this week and I don’t think I’ve ever tasted carrot salad so exotically delicious. Evie adapted this recipe from one by Claudia Roden in The New Book of Middle Eastern Food.
More delicious Carrot salad recipes:
Classic Carrot Salad Moroccan Carrot and Beet Salad Jeweled Carrot Salad with Apple and Pomegranate
