Carrot Salad with Oranges and Spring Onions

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

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.


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


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.