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Carrot and Orange Sambal

In Malaysia and South Africa, a sambal can be eaten as a tangy side dish, a condiment or a small salad.

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  • Servings: MAKES ABOUT 2 CUPS

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  • 2 medium navel oranges
  • 6 medium carrots, coarsely grated
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons fresh orange juice
  • 1 1/2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground coriander
  • 3 tablespoons chopped cilantro


  1. Using a sharp knife, peel the oranges, removing all of the bitter white pith. Cut in between the membranes to release the orange sections; coarsely chop the sections. In a bowl, combine the carrots with the lemon juice, orange juice, sugar and salt; mix thoroughly. Stir in the orange sections and coriander. Let the sambal stand at room temperature for 30 minutes. Sprinkle with the cilantro before serving.
Contributed By Photo © Simon Watson Published May 1998

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