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Sweet and spicy carrot salad

Savory recipes Spring Summer Fall Winter Under 30 minutes Vegan Medium difficulty Autocuiseur
Prep time
10 minutes
Cooking time
6 minutes
2 people


  1. Peel and zest the orange.
  2. Cut the orange in half and then into 5-mm slices.
  3. Place the slices in a soup dish, sprinkle with cinnamon, a little salt, a few drops of orange blossom water, and half a tablespoon of olive oil, then refrigerate.
  4. Peel and cut the carrots diagonally into 2-mm slices.
  5. In your pressure cooker, add the carrots with half a tablespoon of oil and the water, garlic, salt, and pepper.
  6. Close the lid and cook. When the steam starts to escape, lower the heat and cook for 6 minutes.
  7. Remove the pressure cooker from the heat. Depressurize before opening.
  8. Drain the carrots and let them cool
  9. Reduce the cooking liquid until one tablespoon of liquid remains.
  10. Season the cooled carrots with the cumin powder, lemon juice, cooking liquid, and cilantro sprigs, mix, and add salt and pepper if needed.
  11. Wash the sucrine hearts and cut them into quarters.
  12. Mix the carrots, oranges, lettuce, and cilantro leaves and drizzle with the remaining carrot seasoning. Top with fresh herbs.



  • 240 g (8.5 oz) carrots
  • 4 sucrine lettuce hearts
  • 50 cl (2 cups) water
  • 1 orange
  • 2 tsp powdered sugar
  • ½ clove of garlic, peeled and sliced into thin strips
  • 1 pinch of ground cinnamon
  • Orange blossom water (a few drops)
  • 1 tbsp olive oil
  • Salt, pepper
  • 2 tbsp lemon juice
  • 2 g (1 tsp) cumin powder
  • 1 tbsp fresh cilantro sprigs


Pressure cooker

Pressure cooker

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