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Carrot and Orange Sambal
© Simon Watson

Carrot and Orange Sambal

  • SERVINGS: MAKES ABOUT 2 CUPS
  • FAST
  • VEGETARIAN

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

Plus: More Vegetable Recipes and Tips

  1. 2 medium navel oranges
  2. 6 medium carrots, coarsely grated
  3. 3 tablespoons fresh lemon juice
  4. 3 tablespoons fresh orange juice
  5. 1 1/2 tablespoons sugar
  6. 1/2 teaspoon salt
  7. 1/8 teaspoon ground coriander
  8. 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.
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