Carrot and Orange Sambal

Contributed by Jenna Holst

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

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.