Carrot Salad with Oranges and Spring Onions

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


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


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.