1 pound carrots
3 Tablespoons lemon juice
1 1/2 teaspoons vegetable oil
1 1/2 Tablespoons sugar
1/8 teaspoon salt
2 teaspoons zest of orange or tangerine
Put a large pot of water on to boil.
Using a vegetable peeler peel the carrots, then continue to peel away until nothing remains. (Or slice on the finest (1 mm.) blade of the food processor.)
Immerse carrots in boiling water for 3 seconds. Drain well.
Toss carrots with lemon juice, oil, sugar, salt, and orange or tangerine zest.
Refrigerate for about 1 hour. (Will keep well for up to 24 hours.)