Carrot Salad with Oranges and Spring Onions from The Cook's Companion: A step-by-step guide to cooki

Name: Carrot Salad with Oranges and Spring Onions from The Cook's Companion: A step-by-step guide to cooki
Ingredients: 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

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

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Ingredients

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