Carottes râpées
Grated carrot salad
Carottes râpées: French grated carrot salad in lemon and olive oil
Carottes râpées is the everyday starter of French school canteens, bistro crudité plates and family lunches all over the country, a heap of finely grated carrots in a bright lemon dressing that wakes up any meal. It is sweet, juicy and crunchy, and takes ten minutes. The secret is grating the carrots on the fine side of the grater, so they release some juice into the dressing. The common mistake is using the coarse holes, which gives dry, chewy strands that do not take the dressing. Chef's tip: dress the carrots 20 minutes before serving and toss again just before the table; they soften slightly and taste much sweeter.
- Total time
- 10 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 ⅛ lb carrotspeeled
- 2 tbsp lemon juice
- 2 tbsp olive oil
- ½ tsp Dijon mustard
- ½ tsp sugar (optional)
- ½ tsp salt
- 1 pinch black pepper
- 2 tbsp flat-leaf parsleychopped
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (3)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/3 doneStep 1: Grate the 1 ⅛ lb carrots on the fine side of a box grater or with a food processor grating disc.
5 minStep 2: Whisk the 2 tbsp lemon juice, 2 tbsp olive oil, ½ tsp Dijon mustard, ½ tsp sugar, ½ tsp salt and 1 pinch black pepper in a large bowl until the dressing looks cloudy.
2 minStep 3: Add the carrots and 2 tbsp flat-leaf parsley and toss well with your hands so every strand is coated. Leave for 20 minutes, then toss again; the carrots should look glossy and slightly softened. Taste and add more lemon if needed.
3 min
Nutrition per serving
- Calories
- 110 kcal
- Protein
- 1 g
- Carbs
- 10 g
- Fat
- 7 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does carottes râpées take?
- About 10 minutes in total.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of carrots?
- Parsnip or sweet potato, same weight.
- What can I use instead of lemon juice?
- Lime juice, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Mix capsicum peanut salad
A crunchy salad of red, yellow and green peppers with roasted peanuts, cucumber, carrots and celery, dressed with lemon, dill, mint and celery leaves. Just before serving, olive oil mixed with sesame seeds is poured over the top. It's colourful, filling and full of protein.
Sandwich grecKebab baguette
In Paris, a "grec" is the late-night kebab sandwich named after the Greek-run shops that first sold it in the Latin Quarter. On rue de la Huchette and rue Saint-André-des-Arts near Saint-Michel, students queue after a night out for crusty bread or pitta stuffed with meat shaved from a turning spit, lettuce, tomato and onion, a garlicky white sauce, and, the Paris touch, a handful of fries pushed right inside. This home version marinates chicken thighs in spiced yoghurt, sears them hard and slices them thin, with oven fries. It contains milk, egg (in the mayonnaise) and wheat. Chef's tip: slice the meat thinly across the grain after resting; thick chunks don't feel like a grec.
Pepper, beans and fruit salad
A big, bright salad of red, green and yellow peppers, boiled peanuts, sweet corn, grapes, apple and coconut, tossed in a sweet-sour passion fruit and mint dressing. It is very popular at big parties: it looks festive, keeps its crunch and is easy to double. Serve it on a bed of crisp lettuce.