Carrot and coriander salad

Name: Carrot and coriander salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2–3 red onions; 800 g Carrots; 20 g candied ginger; 5 TABLESPOONS Oil; 1 TEASPOON Cumin; 1/2 Star Anise; 150 ml Orange juice; 2-3 TABLESPOONS Lemon juice; 1 TABLESPOON Maple syrup; 1/2 potty Coriander; 2-3 TABLESPOONS Soy sauce

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2–3 red onions
800 g Carrots
20 g candied ginger
5 TABLESPOONS Oil
1 TEASPOON Cumin
1/2 Star Anise
150 ml Orange juice
2-3 TABLESPOONS Lemon juice
1 TABLESPOON Maple syrup
1/2 potty Coriander
2-3 TABLESPOONS Soy sauce

Directions

1
Peel and chop the onions. Peel and wash the carrots, cut them into halves lengthwise and slice them. Chop ginger
2
Heat the oil in a frying pan. Steam carrots and onions for about 8 minutes until soft. Crush or chop cumin and aniseed in a mortar. Add aniseed, caraway and ginger to the carrots, stir in orange juice, lemon juice and maple syrup, bring to the boil again, pour into a bowl and allow to cool
3
Wash coriander, shake dry, remove coarse stalks. Coarsely chop the remaining coriander, stir into the carrots with soy sauce, season to taste again and serve. Naan bread tastes good with this
4
Waiting time approx. 30 minutes