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.

Plus: More Vegetable Recipes and Tips

  • Servings: MAKES ABOUT 2 CUPS

Related Video

More Videos
How to Poach Eggs in a Strainer


  • 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

How to make this recipe

  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

476950 recipes/carrot-and-orange-sambal 2013-12-06T23:15:28+00:00 Jenna Holst spring|summer|barbecue-cookout|african|asian|southeast-asian|salads|sauces-and-condiments|side-dishes|fast|no-cook|vegetarian|weeknight-dinner may-1998,carrot salad,malaysian salad,carrot and orange sambal,side dish recipe,South African food,Jenna Holst recipes,carrot-and-orange-sambal 476950

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5