Carrot Salad with Oranges and Spring Onions

Name: Carrot Salad with Oranges and Spring Onions
Yield: Serves 4-6
Ingredients: 1 bunch spring onions, trimmed and sliced (use as much of the green part as possible); 2 small oranges, peeled with white pith removed and sliced thinly; 375-500 g (12 oz-1 lb) carrots, grated coarsely; ½ teaspoon salt; 4 tablespoons lemon juice; ½ teaspoon cayenne pepper; 1 tablespoon caster sugar; handful flat-leaved parsley, chopped roughly; 1 tablespoon orange flower water

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

The Cook's Companion

By Josceline Dimbleby

Published 1991

About

This carrot salad was originally designed for my vegetarian daughter but meat-eaters also always enjoy it with roast duck or pork.

Ingredients

375-500 g (12 oz-1 lb) carrots, grated coarsely
1

Vegan
Gluten-free

Method

Put the grated carrots in a salad bowl. Mix the orange flower water, sugar, salt, cayenne pepper and lemon juice together. Mix thoroughly with the carrots. Arrange the orange slices among the carrots and then sprinkle the salad with the spring onions and chopped parsley.