Carrot and Orange Salad

Step 1

Bring a pot of water fitted with a steamer basket to a boil. Prepare a bowl of ice water.

Step 2

Add the carrots to the steamer and cook until firm-tender, 5 to 6 minutes. Transfer to the ice bath and let cool completely, about 2 minutes. Drain and pat dry, then transfer to a large bowl.

Step 3

Cut the top and bottom off of each orange. Stand an orange on its end on a cutting board and, following the curve of the fruit, cut away the skin and pith. Then, working over a bowl to catch the juices, cut each orange section out of its pith. Repeat with the remaining orange. Cut each orange segment into 3 to 4 pieces and transfer them to the bowl with the carrots. Drink the orange juice or reserve for another use. Add the onion to the bowl with the carrots and orange pieces.

Step 4

In a small bowl, whisk together the lemon juice, olive oil, honey, coriander, salt and pepper. Drizzle the dressing over the ingredients in the bowl and toss to coat. Right before serving, toss in the mint leaves.