Multi-coloured Carrot and Orange Salad

Multi-coloured Carrot and Orange Salad
  • 4 servings
  • 0:15 Preparation
  • 0:00 Cooking
  • 0:15 Total Time


Add all
  • 5

    large coloured carrots, peeled

  • 1/2 cup
    (125 mL)

    carrot tops, washed and dried

  • 3

    navel oranges, cut into segements

  • 1 Tbsp.
    (15 mL)

    minced coriander

  • salt and freshly ground pepper to taste

  • Irresistibles extra virgin olive oil

  • 2 Tbsp.
    (30 mL)

    unsweetened orange juice

  • pinch Irresistibles ground cumin

  • dash Irresistibles Dijon mustard

  • salt and fresh ground black pepper to taste


Using a mandoline, cut carrots into julienne.

In a bowl, combine carrots, carrot tops, orange segments, coriander.

Whisk dressing ingredients together and season to taste.

Toss salad with dressing.

Adjust seasoning and serve.

Source: Chef Caroline McCann

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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