Middle Eastern spices add a touch of the exotic to traditional carrot salad.
Credit by: KingOfChef
Whisk oil, lemon juice, garlic, honey, cumin, paprika, cinnamon and rosewater, if desired, in a bowl. Season with salt and pepper.
Combine the carrot and radish in a large bowl.
Add dressing and mint to the salad. Toss to combine. Serve.
Although optional, rosewater adds a delicate fragrance to this dish.
Make it ahead: Prepare to the end of step 1 up to 1 day ahead. Store in an airtight container in the fridge. Continue to the end of step 2 up to 3 hours ahead. Cover and store in the fridge. Continue from step 3 just before serving.