Orange Blossom Carrot Salad

Middle Eastern carrot salad. Shredded carrots and golden raisins dressed with honey, lemon and orange blossom water.

  • Prep time: 15 minutes
  • Yield: Serves 6-8.


  • 1 lb carrots (with small cores) peeled and coarsely grated
  • 1/2 cup golden or crimson raisins
  • 1/4 cup olive oil
  • 2 Tbsp honey
  • 2 Tbsp + 2 tsp freshly juiced lemon juice
  • 2 Tbsp + 2 tsp orange flower water
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon cinnamon, or more to taste
  • Salt and pepper, lightly sprinkled to taste
  • Chopped fresh mint for garnish


Combine all the ingredients except mint. Chill in refrigerator several hours or overnight. Serve garnished with slivers of mint leaves.

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  • Jess

    I also like to use English lavender (it’s sweeter than others) instead of orange flower. And carrot salad is even more delicious with some sour cream or yogurt mixed in!

  • Georgia

    I like all kinds of carrot salad, but my favorite is fresh grated carrots, stir in well drained crushed pineapple and sprinkle a little sugar over. No mayo or anything else. Very simple. Sometimes for variety I also stir in raisins.

    Sounds like the other carrot salad we have on the site. ~Elise

  • Katie

    I made this salad yesterday for lunch today, and it was delicious. The orange blossom aroma fragranced my kitchen beautifully. I substituted dried cranberries for raisins (’cause I like ’em better) and it worked really well. Thanks for sharing the recipe! I think I’ll try the rose petal flan next.

  • Ally

    This was quick to fix and quite delicious! The carrots came pre-grated in a zippy bag from the store so I just mixed everything in the bag. Didn’t dirty anything but measuring spoons – my kind of “cooking!”

    As a diabetic, I’m always looking for quick and taste tempting ways to get more veges every day. Thank you so much!

  • Pauline

    Thankyou so much. It’s fantastic. EVERYONE loved it. Even the kids.

  • Linda

    I love this salad, I love yoghurt in it.

  • Elise

    Hi Janine, I think I’ve loved every carrot salad I’ve ever eaten, and I agree with you – the standard version is terrific. Thanks for the suggestion of using sour cream or yogurt; that would be good too.

  • Janine

    I adore the “ordinary” carrot salad (I use carrots, dark raisins, sour cream or yogurt, and sugar — not mayo!), but this sounds splendid too. I love the idea of the orange flower water.