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Carottes Rapees Salad

A simple French bistro staple of finely shredded raw carrots dressed with a bright lemon-Dijon vinaigrette and fresh parsley. Light, crisp, and ready in minutes.

15 minEasyServes 4140 cal/serving

FrenchSaladNo-CookVeganVegetarianMediterraneanLow CarbHalal-friendlyGluten-FreeDairy-FreeEgg-FreeNut-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

  • 6 large carrots, peeled, grated
  • 2 tbsp fresh lemon juice
  • 2 tsp Dijon mustard
  • 2 tbsp extra-virgin olive oil
  • 1 tsp maple syrup or agave (or honey if not vegan)
  • 1 garlic clove, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper, freshly ground
  • 1/4 cup fresh flat-leaf parsley, finely chopped

Instructions

  1. 1

    Grate peeled, grated large carrots on the large holes of a box grater or use the grating disc of a food processor. Transfer to a large bowl.

  2. 2

    In a small bowl, whisk together 2 tbsp fresh lemon juice, 2 tsp Dijon mustard, 2 tbsp extra-virgin olive oil, 1 tsp maple syrup or agave (or honey if not vegan), and minced garlic clove until emulsified. Season with 1/2 tsp salt and freshly ground black pepper.

  3. 3

    Pour the dressing over the large carrots and toss well to coat. Fold in finely chopped fresh flat-leaf parsley.

  4. 4

    Taste and adjust seasoning with more lemon juice or salt if needed. Serve immediately or let sit for 15 minutes to allow the flavors to meld.

Questions

How long does Carottes Rapees Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Carottes Rapees Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

Serve it with

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