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.
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 clove garlic clove, minced
- 1/2 tsp salt
- 1/4 tsp black pepper, freshly ground
- 1/4 cup fresh flat-leaf parsley, finely chopped
Instructions
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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.
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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.
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3
Pour the dressing over the large carrots and toss well to coat. Fold in finely chopped fresh flat-leaf parsley.
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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.